|English: Shrimp Creole (Photo credit: Wikipedia)|
Take three pints of unshelled shrimps and shell them, one-half pint of cream, two tablespoonfuls of butter, two tablespoonfuls of flour, two tablespoonfuls of catsup, one wine glass of sherry, paprika, chili powder and parsley. Brown the flour in the butter and add the milk until it is thickened. Color with the catsup and season with paprika and chili powder. Stir in the sherry and make a pink cream which is to be mixed through the shrimps and not cooked. Sprinkle with chopped parsley and serve with squares of toast or crackers.