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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Quick and easy, this hot appetizer comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1/2 cup shrimp, cooked and peeled |
2 tablespoons butter |
1/8 teaspoon salt |
1/4 teaspoon curry powder |
1/8 teaspoon dry mustard (coleman's is excellent) |
1 teaspoon sherry wine |
ritz crackers or cocktail bread round, to serve |
Directions:
1. Saute shrimp in melted butter.
2. Add seasonings and wine.
3. When hot, serve on crackers or cocktail rounds.
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