Shrimp Stew Recipe by Ruth Paget
Serves 4
Ingredients:
-2 quarts water
-2 (15-ounce) cans diced tomatoes
-1 (10.75-ounce) condensed tomato soup
-2 teaspoons dry garlic
-1 tablespoon lemon juice
-2 cups diced bacon
-2 cups chopped onion
-1/2 cup butter
-1 cup chopped celery
-1 teaspoon celery seed
-2 tablespoons Tabasco
-2 tablespoons Worcestershire sauce
-1 teaspoon allspice
-1 teaspoon curry powder
-5 pounds raw, peeled shrimp
-1 cup sherry
-1 cup crumbled saltine crackers
Steps:
1-Place water, tomatoes, condensed tomato soup, garlic, and lemon juice in a large soup pot to boil.
2-In a separate pan, brown bacon and onion in butter. Transfer pan contents to the soup pot. Add the seasonings and boil for 2 hours.
3-Add the shrimp to the pot and boil for another hour.
4-Add 1 cup sherry to the shrimp in the pot.
5-Thicken the stew with cracker crumbs and serve over white rice.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
