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Shrimps

Shrimps are caught in immense quantities along seashore from early spring till late autumn. They are about two inches long, covered with thin shell and are boiled and sent to market with heads removed. They are used in salads; as garnish for boiled fish; they are creamed and served in patty shells. They may be prepared by any of the formulas already given for lobsters or crabs, remembering that seasoning should be less heavy as flavor of shrimp is more delicate. Canned shrimps should always be rinsed in slightly salted water and well drained and aired before they are used. Before using, remove any of shell and fine black thread of intestine which runs the length of the body.