Lynn's Shrimp Mull

 

In a heavy stewing kettle put: 


2 quarts water 
2 cans (approx. 15 ounces each) tomatoes 
1 whole lemon, sliced 
1 can (10 1/4 ounce) tomato soup 
2 cloves garlic, sliced 


In a frying pan, brown:

 
1 cup diced bacon 
1 stick butter 
1 cup chopped onions 


Transfer the above to the tomato mixture; add: 


1 cup chopped celery 
1 teaspoon celery seed 
15 drops Tabasco 
1 1/2 cups tomato ketchup 
2 tablespoons Worcestershire sauce 
1/4 teaspoon allspice 
1/4 teaspoon curry powder 


Simmer for 2 hours; add 5 pounds raw, peeled shrimp. Cook gently for 1 hour more; add 1 cup sherry and1 stick (4 ounces) butter, thicken with cracker crumbs. Serve with rice.
Serves 8 to 10. 

 

I want to get the structural problems out of the way first, so I can get to what matters more.

- John McPhee