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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

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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