Shrimp - Fifties Style!
I thought I would share some recipes I found from the fifties - they're always tons of fun! During the fifties shrimp recipes were very much in vogue and offered a 'fancy' dinner item for women to showcase on their menus. It was around this time that Campbell's soup came up with their still very popular Cream of Shrimp Soup. It still can be found but is listed as one of their 'hard to find' items. Click on this Campbell's Soup link to read about the Cream of Shrimp nutrition facts (it's not for the weak of heart...really) and everything else you ever wanted to know about Campbell's Soups. Below is a party dip recipe from Campbell's using this condensed soup.
Party Dip
1 can Campbell's Cream of Shrimp Soup
8 - oz. pkg. cream cheese, softened
1/4 cup finely chopped green pepper
2 tbsp. finely chopped onion
Dash hot pepper sauce
With electric mixer or rotary beater, gradually blend soup into cheese. Beat just until smooth. Mix in remaining ingredients. Chill. Makes 2 and 1/3 cups dip.
I have 2 rice dishes with shrimp that seem relatively quick to make even today!
Mexican Rice With Shrimp
1 cup raw long grain rice
4 Tbsp. shortening
1 medium onion, chopped
1/4 cup chopped green pepper
1 can (1 pound) tomatoes, sieved
1 cup water
1 teaspoon salt
Dash of cayenne
2 dozen cooked shrimp, shelled
Wash rice and dry on towel.* Heat shortening in heavy pan; add rice and stir constantly until a deep golden brown. Add onion and cook until transparent. Add green pepper, stirring for a few seconds. Add tomato puree, water, salt and cayenne. Cover and cook over low heat, without stirring, until every grain is separate (15 to 20 minutes). Add shrimp a few minutes before serving. Heat.
Yield: 6 portions.
*This recipe comes from before 1957 because it wasn't until then that the rice industry decreed that rice was now safe enough to not wash before cooking!
2 cups quick rice, cooked
1 and 1/2 cups sliced celery
1 can (6 oz.) pitted ripe olives, drained and cut in halves
2 Tbsps. sliced green onion
1 cup mayonnaise
1 can (7 oz.) tuna, drained and flaked
1 can (4 1/2 oz.) shrimp, drained and rinsed
Combine cooked rice, celery, olives, green onion and mayonnaise; mix well. Fold in tuna and shrimp. Spoon into shallow 1 1/2 quart casserole. Cover with aluminum foil, crimping it securely to edges of casserole. Bake at 350 degrees until thoroughly heated, 25 to 30 minutes. Makes 4 to 6 servings.
Note: Two cans of tuna may be substituted for 1 can of tuna and 1 can of shrimp.
Have you ever found recipes written on bits and pieces of paper? This is one of those. At least it has the name of the recipe on the top!
Baked Stuffed Shrimp
6 Jumbo shrimp completely shelled and de-veined - Raw - Do not boil
1/2 stick oleo, melted
1/4 tsp. salt and pepper
1 can diced clams, drained
1 dozen Escort crackers, crushed
1 tsp. parsley
1/4 tsp. garlic powder
1/2 cup dry sherry (or less)*
Line 9" brownie pan with foil. Place shrimp close together. Pile filling on top. Drizzle 1/2 cup sherry over all. Bake at 350 degrees for 20 minutes. Baste a couple of times.
So. There you have several shrimp recipes that just might bring you back to the days of gooey casserole dishes that were loaded with fat - and comfort! To learn more about everything shrimp click on this foodtimeline.org link!
This article and more retro recipes can be found on Roberta's log at www.robertasrealities.com.