Shrimps must be boiled alive, and are not worth eating unless perfectly fresh. The brown shrimp is superior to the red or pink. Throw them into boiling salt and water; time, about 5 minutes.

Curried Shrimps

Pick a quart of shrimps. This will make about half a pint. Put the heads in a saucepan with a couple of tablespoonfuls of water, and crush the heads with a spoon, pressing out the goodness. Strain the liquor off; see that it is not too salt. Add to it a little curry sauce (see Curry Sauce); warm up the shrimps in it, and serve in a border of rice.

Shrimp Sauce

Pick a quart of shrimps, as above, pounding the heads. Add the liquor to rather more than half a pint of butter sauce. Stir in, if possible, half a teaspoonful of lobster butter. (See Lobster Butter.) Add a saltspoon-ful of anchovy sauce, half a teaspoonful of lemon-juice, and make the shrimps hot in the sauce.

N.B. - Sometimes the shrimps are sprinkled with salt to keep them fresh. In this case, pounding the heads to get out the flavour is of no use, as the liquor will be too salt for use.