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Catholic Recipe: Crevettes a la Bachamel

INGREDIENTS

  • 1 pound raw shrimp
  • béchamel sauce
  • scallop shells for serving

Details

Prep Time: 1 hour

Difficulty: • • • •

Cost: $$$$

For Ages:15+

Origin: France

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Food Categories (2)

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Often Made With (1)

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Linked Activities (1)

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Feasts (1)

Also Called: Shrimps with Bechamel Sauce

A traditional French dish: shrimp in a lovely Béchamel sauce. In Quimper, which is a town in northwestern France in the area known as Brittany, this is a specialty for the feast of the Assumption.

DIRECTIONS

Boil shrimps, about 1 pound, in heavily salted water for ten minutes. Remove from the shell and cut out the intestines. Heat in a béchamel sauce and serve in patty shells or in scallop shells.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951