Recipe For Shrimp Creole in a Rice Ring


A long time ago, a friend of the family gave my mom a box full of that friend’s mother-in-law’s old recipes. The mother-in-law was a housekeeper for a well-to-do family in Cincinnati, OH from the 1920s to the 1940s. The box is a wonderful treasure trove full of newspaper clippings, hand written recipes and cookbooks put out by products, radio stations and ladies’ groups. I have had so much fun looking through them that I thought I would share them with you. Some of them sound fabulous, some are really frugal and some show how much cooking has changed in 90 years.

The following is from a newspaper dated November 2, 1934:

“Creole cooks will stake their reputation on this delectable combination of rosy shrimps cooked in the creole manner surrounded by a ring of fluffy rice. Reminiscent of the nursery chant of “ring around the rosy,” the rice ring is made this way:

1. Info for Shrimp Creole in a Rice Ring

  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
  • Calories: 193kcal

2. Ingredients for Shrimp Creole in a Rice Ring

  • Rice Ring
  • 1 cup rice
  • 2 Tbsp butter
  • 1 tsp salt
  • sprinkling white pepper
  • Shrimp Creole:
  • 2 Tbsp bacon fat
  • 1 onion, diced
  • 2 stalks celery shopped
  • 1 Tbsp flour (use sweet rice flour for gluten free option)
  • 1 tsp salt
  • 1 cup water
  • 2 cups tomatoes (1 14.5 oz can petite diced)
  • 2 cups peas (1 14 oz can)
  • 1 Tbsp vinegar (balsamic)
  • 1 tsp honey
  • 1½ cups cooked shrimp

3. Directions:

  1. Cook onions and celery until brown in the bacon fat.
  2. Add flour, seasonings and slowly add the water.
  3. Cook 15 minutes.
  4. Add tomatoes, peas, vinegar, sugar and shrimps.
  5. Continue cooking 10 minutes more, or until shrimps are thoroughly heated.
  6. Serve with molded rice ring.
  7. Wash the rice thoroughly.
  8. After rice is cooked and drained, add butter and salt and white pepper to season.
  9. Have a border mold well buttered and pack rice in good and firm.
  10. Place mold in hot water or place where it will keep hot.
  11. When ready to serve, unmold and surround with shrimp creole.

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