SHRIMPS

small shellfish slightly allied to the lobster, found along the coasts of the United States, England and some parts of Europe. They are in season here from the middle of March to the middle of May and from September 15 to October 15. As caught, they are about two inches long, of a greenish-grey, freely dotted with brown, but very few people ever see them except as they are after cooking, then of a pretty pink tint. In England, great quantities are sold in bulk, but in this country the trade is supplied principally with the canned variety and their chief use is in salads. See also PRAWNS.

added by the pass

Recipes that use shrimps

82 dishes across the Historical Foodie library call for shrimps.

The Epicurean · 77

No. 1038 Lobster a la Paul Bert Homard a la Paul Bert
No. 1079 St. Jacques Shells, Parisian Style—Large Species of Scallops Coquilles St. Jacques a la Parisienne--Grands Petoncles
No. 1080 Fried Shrimps Crevettes Frites
No. 1081 Shrimps with Mushrooms and Tomatoed Bearnaise Crevettes aux Champignons a la Bearnaise Tomatee
No. 1094 Angel Fish a la Bahama Poisson Ange a la Bahama
No. 1111 Striped Bass, Shrimp Sauce with Fried Scallops Bass Raye Sauce Crevette aux Petoncles Frits
No. 1149 Eels a la Marechale Anguilles a la Marechale
No. 1155 Flounders a la Joinville Plies Carrelets ou Limandes a la Joinville
No. 1169 Halibut a la Richmond Fletan a la Richmond
No. 1218 Pike Perch or Wall-Eyed Pike Continental Style-Fillets Filets de Sandre au Continental
No. 1220 Pompano a la Anthelme Pompano a la Anthelme
No. 1227 Pompano a la Toulouse Pompano a la Toulouse
No. 1239 Salmon a la Daumont Saumon a la Daumont
No. 1259 Sheepshead a la Buena Vista Sheepshead a la Buena Vista
No. 1273 Soles a la Marguery—Fillets Filets de Soles a la Marguery
No. 1302 Salmon Trout-a l'Antoinette Truite Saumonee-a l'Antoinette
No. 1309 Weakfish a la Pontigny Weakfish a la Pontigny
No. 1311 Whitefish a la Gerhardi Lavaret a la Gerhardi
No. 1676 Lamb Cutlets, Giralda Cotelettes d'Agneau a la Giralda
No. 1896 Chickens a la Nantaise—Sauted Poulets Sautes a la Nantaise
No. 196 Bisques Bisques
No. 1974 Pullet a la Leondise Poularde a la Leondise
No. 201 Bisque of Crawfish Bisque d'Ecrevisses
No. 211 Bisque of Shrimps a la Veragua Bisque de Crevettes a la Veragua
No. 212 Bisque of Shrimps a la Melville Bisque de Crevettes a la Melville
No. 213 Bisque of Shrimps, Bretonne Bisque de Crevettes, Bretonne
No. 218 Consomme Balzac Consomme Balzac
No. 2335 Quenelles of Salmon—Stuffed Quenelles de Saumon Fourrees
No. 2336 Spring Turkey Quenelles a la Providence Quenelles de Dindonneau a la Providence
No. 2342 Shells Filled with Shrimps and Oyster Crabs Coquilles Garnies de Crevettes et de Crabes d'Huitres
No. 2381 Timbale a la Nantaise Timbale a la Nantaise
No. 2395 Vol-au-Vent a la Dieppoise Vol-au-vent a la Dieppoise
No. 2422 Aspics with Shrimps—Small Petits Aspics aux Crevettes
No. 2481 Lobster Dome Garnished with Small Cases Dome de Homard Garni de Petites Caisses
No. 2502 Garnishing of Eggs a la Develle Garniture d'Oeufs a la Develle
No. 2526 Miscellaneous Cold Hatelets, Bellevue Vegetables; Croutons, Chopped Transparent Jelly and Sticky Chopped Jelly Hatelets Froids Divers en Bellevue, de Legumes; de Croutons et Gelee Hachee Transparente et de Gelee Hachee Collante
No. 2528 Kingfish Fillets a la Valencay Filets de Kingfish a la Valencay
No. 2537 Mousseline of Lobster Mousseline de Homard
No. 256 Cream of Green Corn a la Mendocino Creme de Mais Vertes a la Mendocino
No. 2572 Pyramid of Crustaceans a la Rochelaise and Pyramid of Crawfish Buisson de Crustaces a la Rochelaise et Buisson d'Ecrevisses
No. 2580 Salmon a la Destaing Saumon a la Destaing
No. 2582 Salmon a la Modern, on Socle Saumon a la Moderne sur Socle
No. 2585 Salmon, a la Courbet Saumon a la Courbet

365 Dishes of All Nations · 3

Cooking in Old Créole Days · 2

Art and Science of Salad Making
Jumballaya (A Spanish Creole Dish) Mme. Eustis, Mère

… and 34 more recipes use shrimps.