A delicious soup for cold days, anytime

Shrimp is the most popular shellfish in the United States. Luckily, it is available year-round. It is a popular ingredient in appetizers, salads, chowders and as a main dish.
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.
Shrimp bisque
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.

Healthy shrimp in Remoulade Sauce

Although Remoulade sauce has its origins in Europe, it has been a classic taste of New Orleans since the early beginnings of fine dining in the Crescent City. It can vary in ingredients but two of the classic versions are those served at Arnaud’s and Emeril’s Delmonico.
It was said to be introduced to the Big Easy by Count Arnaud Chezenave when he opened his restaurant in the French Quarter in 1916.

Honey baked shrimp
1 pound
jumbo shrimp
1/2 tablespoon
soy sauce
1 1/2 tablespoons
Texas Pete pepper
2 cups finely crushed corn flakes
1 1/2 teaspoons
grated orange zest
1/2 cup honey
In a medium bowl, mix all ingredients, except the corn flakes and honey, and stir thoroughly. Put the mixture in a large zip-lock bag, add the shrimp and put the bag in the refrigerator for two to four hours to marinate.
Put the corn flakes in a wide shallow bowl and the honey in a small separate bowl. Dip the marinated shrimp in the honey, then roll them in the corn flakes for an even coating.
Place them in a baking pan or on a sheet and bake them at 425 degrees until crisp and slightly brown.

Remoulade sauce
1/2 cup
Creole mustard
1/2 cup horseradish
1/4 cup
finely chopped
yellow onion
1/4 cup of chives
2 tablespoons sugar
1 1/2 tablespoons
Worcestershire sauce
1/2 teaspoon of garlic
1/4 cup of canola oil
1/4 cup red wine vinegar
Mix and chill before serving.