Wednesday, October 19, 2011

Halloween Countdown #8:
Rather unappetizing shrimp dish


I love shrimp. I could eat shrimp every day. And it's hard for me to imagine any way of cooking and serving shrimp that would be unappetizing.

Until now.

I came upon this photo and recipe for Shrimp and Cauliflower in the 1971 Betty Crocker Recipe Card Library.

Ugh.

Who would smother all those wonderful shrimp in a white sauce and then serve them with cauliflower and -- blech! -- peas? This whole thing is seriously depressing and easily qualifies as a Halloween ephemera horror in my book.

Here's the ruinous recipe, if you want to show your friends and warn future generations:

Shrimp and Cauliflower
1 package (10 ounces) frozen cauliflower
1 package (10 ounces) frozen green peas
¼ cup milk
1 can (about 10 ounces) condensed cream of shrimp
¼ teaspoon salt
⅛ teaspoon pepper
2 cups cleaned cooked shrimp

Cook cauliflower and peas in ½ to 1 inch boiling salted water just until tender, 3 to 5 minutes; drain. In saucepan, heat milk, soup, salt and pepper over low heat, stirring constantly. Stir in cauliflower, peas and shrimp; heat through. If you wish, garnish with toasted almonds. 3 or 4 servings.

2 comments:

  1. Without the white sauce, this wouldn't be bad. Needs some garlic, though.

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  2. Tim's right. It needs garlic and olive oil and maybe some crushed red pepper flakes. Throw out everything except the shrimp and add some wine and linguini. There all fixed. You're welcome!

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