Catholic Recipe: Crevettes a la Bachamel
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
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