The word shrimp comes from the Middle English shrimpe, or”pygmy” or a reference to the crustacean.
Since the 7th century, shrimp and other seafood composed the majority of the Chinese diet, and it remains popular there today.
Harvesting of shrimp in the United States dates back to the 17th century, when Louisiana bayou inhabitants used seines to bring up the delicacy.
Today, the United States harvests over 650 million pounds a year, more than any other country. The Gulf of Mexico offers some of the finest varieties of the small shelled creature with shrimp fleets occupying harbors all along the West Coast of Florida, across southern Alabama and Mississippi and into the bayous of Louisiana near New Orleans.
20 medium-size shrimp cut into small pieces
1 can evaporated
1 cup milk
1/2 cup sour cream
2 tablespoons butter
1 4-ounce cantomato paste
1 teaspoon corn
1/2 teaspoon sugar
6 dashes nutmeg
Black pepper to taste
Saute shrimp in butter on low heat. Add milk, corn starch and spices. Do not boil.With a wooden spoon, stir in tomato paste until smooth. Add sour cream and again stir until smooth. Serves eight. Serve hot with soda crackers and sandwich for lunch.