To Dress Shrimps

Ingredients

• Shrimp
• 1 stick of butter
  
• Black Pepper
  
• Red Pepper
  

Directions

1. Place the shrimp into a hot skillet.
   
2. Add a tablespoon of butter for every half pint of shrimp.
3. Add a "pinch" (or amount desired) of salt, black pepper and red pepper.
4. Cook until the gravy becomes of a pinkish hue.
5. Stew the shrimp over a low, slow fire for another 10mins.

Source — Creole Cookery Book
Prepared by Ty Hughes
Louisiana Anthology
January 15, 2021

 Definitions:

1. Stew: To stew something is to cook it slowly in liquid in a closed dish whether it be meat, vegetables, or even fruit. In New Orleans, some might use the word "smother" as well.

 

To Dress Shrimps

Ingredients

• Shrimp
• 1 stick of butter
  
• Black Pepper
  
• Red Pepper
  

Directions

1. Place the shrimp into a hot skillet.
   
2. Add a tablespoon of butter for every half pint of shrimp.
3. Add a "pinch" (or amount desired) of salt, black pepper and red pepper.
4. Cook until the gravy becomes of a pinkish hue.
5. Stew the shrimp over a low, slow fire for another 10mins.

Source — Creole Cookery Book
Prepared by Ty Hughes
Louisiana Anthology
January 15, 2021

Spring Roll

Ingredients

• 1/2 pounds of minced pork
• 1/2 pound of fresh shrimp
• 1 onion
• 2 carrots
• 1/2 pounds of mushrooms
• 4 stems of green onion
• 3 shallots
• 3 cups of mung bean sprouts
• 2 eggs
• 1/4 pounds of glass noodles
• Rice paper
• Cooking oil

Directions

1. Peel and clean the shrimps before boiling.
2. Boil the mushrooms and finely chop.
3. Peel the onions and carrots, and chop them.
4. In a big bowl, mix in the minced pork, chopped vegetables, chopped shrimps, and glass noodles. Mix everything together before cracking the eggs in and mix it again.
5. For each spring roll, measure out half a cup of the mixture and roll with the rice paper.
6. Pour cooking oil into a big pan and bring it up to 400 degrees. Deep fry each spring roll for 4-5 minutes or until golden brown.

Prepared by Linh Nguyen
Louisiana Anthology
January 16, 2019

Spring Roll

Ingredients

• 1/2 pounds of minced pork
• 1/2 pound of fresh shrimp
• 1 onion
• 2 carrots
• 1/2 pounds of mushrooms
• 4 stems of green onion
• 3 shallots
• 3 cups of mung bean sprouts
• 2 eggs
• 1/4 pounds of glass noodles
• Rice paper
• Cooking oil

Directions

1. Peel and clean the shrimps before boiling.
2. Boil the mushrooms and finely chop.
3. Peel the onions and carrots, and chop them.
4. In a big bowl, mix in the minced pork, chopped vegetables, chopped shrimps, and glass noodles. Mix everything together before cracking the eggs in and mix it again.
5. For each spring roll, measure out half a cup of the mixture and roll with the rice paper.
6. Pour cooking oil into a big pan and bring it up to 400 degrees. Deep fry each spring roll for 4-5 minutes or until golden brown.

Prepared by Linh Nguyen
Louisiana Anthology
January 16, 2019

To Dress Turtle Steaks

Ingredients

• Turtle Steaks (Turtle fin)
• Pepper (season to desired taste)
  
• Salt (season to desired taste)
  
• Mace (season to desired taste)
• 2lb bag of Flour
  
• 1/4 cup of Butter
  
• 1/4 cup of Lard
• 1 Lemon
  

Directions

1. Remove the steaks from the thickest part of the turtle fins.
2. Season the steaks with your desired amount of pepper, salt and mace.
3. Flour the steaks.
4. Mix 1/4 cup of lard and 1/4 cup of butter together.
5. Pour the lard and butter mixture into a hot skillet.
   
6. Fry the floured steaks in the melted lard and butter mixture.
7. Pour just enough water, over the fried steaks and allow them to simmer for 15mins.
8. Squeeze a lemon over the steaks before serving.
   

Source — Creole Cookery Book
Prepared by Ty Hughes
Louisiana Anthology
January 14, 2021

To Dress Turtle Steaks

Ingredients

• Turtle Steaks (Turtle fin)
• Pepper (season to desired taste)
  
• Salt (season to desired taste)
  
• Mace (season to desired taste)
• 2lb bag of Flour
  
• 1/4 cup of Butter
  
• 1/4 cup of Lard
• 1 Lemon
  

Directions

1. Remove the steaks from the thickest part of the turtle fins.
2. Season the steaks with your desired amount of pepper, salt and mace.
3. Flour the steaks.
4. Mix 1/4 cup of lard and 1/4 cup of butter together.
5. Pour the lard and butter mixture into a hot skillet.
   
6. Fry the floured steaks in the melted lard and butter mixture.
7. Pour just enough water, over the fried steaks and allow them to simmer for 15mins.
8. Squeeze a lemon over the steaks before serving.
   

Source — Creole Cookery Book
Prepared by Ty Hughes
Louisiana Anthology
January 14, 2021

Oyster sauce for boiled Fowl or Turkey

Ingredients

• 2 dozen large oysters
• 2 ounces of fresh butter
• Flour

Directions

1. Put oysters into a stewpan with their liquor and a little water.
2. Boil the mixture.
3. Take the oysters out with a silver spoon, and drain them on a hair sieve.
4. Put them into a stewpan with 1 or 2 spoonful of floor, and fresh butter.
5. Let it stand until the flour is a little fried, and then add the liquor.

Source — Creole Cookery Book
Prepared by Linh Nguyen
Louisiana Anthology
January 15th, 2021