A small crustacean with a long body, the tail is about as long as the body itself. The two first feet end in a claw shape; only after being cooked or dipped in alcohol does its meat turn red.

(1080). Fried Shrimps (Crevettes Frites)

Take half a pound of shrimps; they should be alive; wipe them in a cloth. Melt a quarter of a pound of butter in a saucepan, let it settle and pour off the top into a pan; when very hot, add to it the shrimps, season, and fry them over a good fire from eight to ten minutes or until they become a good red color, then serve.

(1081). Shrimps With Mushrooms And Tomatoed Bearnaise (Crevettes Aux Champignons A La Bearnaise Tomatee)

Drain some large shrimps; fry them in butter with raw minced mushrooms; season with salt, nutmeg, pepper and lemon juice; add some chopped parsley and a little fish glaze (No. 399). Fill the bottom of a dish with some tomatoed bearnaise (No. 433), and dress the fried shrimps on top, strewing over a little chopped parsley.

Fig. 279.