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Shrimp Mull

  • 2 No. 2 can tomatoes
  • 1 No. 2 can tomato soup
  • 1/4 pound butter
  • 1 cup white bacon, diced
  • 1 cup onion, chopped
  • 2 cloves garlic, sliced
  • 1 whole lemon, sliced
  • 1 cup celery, chopped
  • 1 teaspoon celery seed
  • 15 drops Tabasco
  • 1 bottle tomato catsup
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon allspice
  • 1/4 teaspoon curry powder (hot)

  • 5 pounds raw shrimp, peeled
  • 1 cup Sherry
  • 1/4 pound butter

Into a heavy kettle put 2 quarts water, canned tomatoes, and tomato soup. Simmer. Melt butter in skillet and brown bacon and onion in it. Add to tomato mixture. Add all remaining ingredients in the garlic, lemon, celery, celery seed, Tabasco, catsup, Worcestershire, allspice, and curry powder, then boil lightly for 2 hours. Add shrimp and simmer for 1 hour. Add 1 cup Sherry and another 1/4 pound butter. Thicken with cracker crumbs. Serve with flaky dry rice. Makes 8-10 portions.

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