Aramco Expats

Shrimp Pan Roast

1. Aramcon Recipes
2. Main Dishes

Author: Barbara Blanchard
Released 6 October 2006

The Abqaiq Cookbook - 1973

¼ cup butter
1 lb. shrimp, cleaned
½ tsp. celery salt
1 tsp. paprika
2 tsps. prepared horseradish or amount desired up to 2 tbsps.
1 tsp. Worcestershire sauce
¼ cup chili sauce
Salt and pepper
1 ½ cups light cream
2 slices toast, halved
Paprika

In a heavy saucepan melt butter. Drain and dry the shrimp, using paper towels. Add the shrimp to the butter and sauté until firm and color is pink. Add paprika, celery salt, horseradish, Worcestershire sauce, chili sauce and sprinkle generously with salt and pepper. Simmer 2 minutes longer. Add cream (when using powdered milk, use more milk to make richer), mixing well and bring to a boil. Place the toast in a soup bowl; spoon the shrimp over the toast, then liquid. Add a dash of paprika to each portion. Serve with a green salad and crackers.

Yield: 4 servings

Barbara Blanchard