Shrimp Creole

Take three pints of unshelled shrimps and shell them, one-half pint of
cream, two tablespoonfuls of butter, two tablespoonfuls of flour, two
tablespoonfuls of catsup, one wine glass of sherry, paprika, chili
powder and parsley. Brown the flour in the butter and add the milk until
it is thickened. Color with the catsup and season with paprika and chili
powder. Stir in the sherry and make a pink cream which is to be mixed
through the shrimps and not cooked. Sprinkle with chopped parsley and
serve with squares of toast or crackers.Chicken Recipes