SHRIMP AND THEIR PREPARATION

125. NATURE OF SHRIMP.--Shrimp are similar to crabs and lobsters in

composition and in the methods of preparation. They differ considerably in appearance, however, and are smaller in size. When alive, shrimp are a mottled greenish color, but upon being dropped into boiling-hot water they turn red. When they have cooked sufficiently, the meat, which is very delicious, may be easily removed from the shells. After the meat of shrimp is thus prepared, it may be used cold in a salad or a cocktail or it may be utilized in a number of ways for hot dishes. Very often a chafing dish is used in the preparation of such dishes, but this utensil is not necessary, as they may be cooked in an ordinary utensil on a stove of any kind.

126. CREAMED SHRIMP.--The usual way of preparing shrimp is to cook it with mushrooms and then serve it over toast, or, as shown in Fig. 37, in timbale cases. Creamed shrimp is dainty in appearance, pleasing to the taste, and highly nutritious.

CREAMED SHRIMP

(

Sufficient to Serve Six

)

Heat the white sauce, and to it add the shrimp, mushrooms, salt, and pepper. Beat a little butter into the mixture to improve the flavor, heat, and serve in timbale cases, as shown, or over toast.

127. SHRIMP À LA SALLE.--Shrimp also makes an appetizing and attractive dish when combined with tomato and green pepper. The accompanying recipe gives directions for the preparation of such a dish, which is called shrimp à La Salle.

SHRIMP À LA SALLE

(

Sufficient to Serve Six

)

Brown the butter in a saucepan and add the shrimp, tomato, green pepper, onion, celery salt, salt, and pepper. Heat all together thoroughly, and serve over toast.

COCKTAIL SAUCES

128. The various kinds of shell fish are served so frequently as cocktails that cocktail sauces are much in demand. The foundation of these sauces is always tomato catsup, but the ingredients used for seasoning usually vary according to individual taste. The following recipes make amounts sufficient for one serving:

COCKTAIL SAUCE I

COCKTAIL SAUCE II

Mix the ingredients thoroughly and serve with oysters, clams, lobster, shrimp, or crab meat thoroughly chilled.

FISH AND SHELL FISH

EXAMINATION QUESTIONS

(1) (a) For what food may fish be substituted in the diet? (b) How does fish compare with meat as to its usefulness as food?

(2) (a) What food substances are present in fish? (b) How does the food value of fish compare with that of meat?

(3) (a) Discuss the digestibility of fish. (b) How does the salting of fish for preservation affect its digestibility?

(4) How does the housewife's purchase of fish affect the market price?

(5) What methods of cookery should be used in preparing: (a) large fish? (b) small fish?

(6) Mention the tests for determining the freshness of fish.

(7) Discuss the care of fish in the home.

(8) Give the steps in the preparation of a fish for cooking.

(9) Give the steps in the boning of a fish.

(10) (a) What are fillets? (b) Tell briefly how fillets are obtained.

(11) Why are sauces frequently served with fish?

(12) (a) What is larding? (b) How may fish be larded? (c) For what purpose is larding done?

(13) How may salt fish be freshened?

(14) (a) Mention the shell fish. (b) Discuss their usefulness in the diet.

(15) What precautions should be taken in the purchase of shell fish?

(16) Discuss the composition and food value of shell fish.

(17) Compare the composition of milk with that of oysters.

(18) (a) What is the season for oysters? (b) How are oysters opened?

(19) (a) How are clams opened? (b) What is the effect of long cooking on clams?

(20) (a) How are lobsters prepared? (b) Mention the two kinds of crabs. (c) How do these differ?

ADDITIONAL WORK

Mention the varieties of fish most common in your local market.

Compare the cost of a sufficient amount of fish to serve your family with the cost of beef and either veal or lamb served to the same number of persons at other times. Submit your results.