[Sca-cooks] Period Shrimp sauce

[Pat Griffin]

Documentation, please?

Lady Anne du Bosc

Known as Mordonna The Cook

Mka Pat Griffin

Vert between four caldrons or a cross checky sable and argent

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Ian Kusz
Sent: Thursday, February 01, 2007 2:38 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Period Shrimp sauce

On 1/22/07, Georgia Foster <jo_foster81 at hotmail.com> wrote:
>
> OK ... so I have aquired several pounds of 15 count shrimp.  I sez to
> myself
> "self ...  I wonder what we can do with five pounds of shrimp that would
> go
> with the MEAT feast this next weekend".



Found this online; would it do?

  MEDIEVAL SHRIMP WITH BUTTERCUPS

1 (12 oz.) can beer
2 tbsp. sliced green onions or shallots
2 stalks celery, coarsely chopped
3 lb. fresh or frozen shrimp in shells
4 tbsp. butter
1/4 c. beer
Dillweed to taste
1/2 c. butter
1/4 c. dry sherry (optional)
1/4 tsp. garlic salt

In saucepan, combine 1 can beer, onion and celery. Bring to boiling. Add
shrimp. Heat to boiling. Reduce heat and simmer until shrimp turn pink, 1-3
minutes. Drain. Serve with dill butter and sherry garlic butter.

Dill butter: In a small saucepan, melt the 4 tablespoons butter. Stir in 1/4
cup beer and dill weed. Heat through.

Sherry garlic butter: In small saucepan, melt 1/2 cup butter. Stir in sherry
and garlic salt. Heat through
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