BARBECUED SHRIMPS

Name: BARBECUED SHRIMPS
Ingredients: 1Tbs. SOY SAUCE; 1 Tbs. WORCESTERSHIRE sauce; ltsp. "HICKORY TONE" or 1 to 2 drops HICKORY SMOKE; 3 Tbs. SALAD OIL; dash fresh crushed BLACK PEPPER and SALT to taste.

Adolph Bauman, Retired Chef

Ingredients

1Tbs. SOY SAUCE
1 Tbs. WORCESTERSHIRE sauce
ltsp. "HICKORY TONE" or 1 to 2 drops HICKORY SMOKE
3 Tbs. SALAD OIL
dash fresh crushed BLACK PEPPER and SALT to taste.

Method

Clean and split Fan-Tail, one pound SHRIMP. Marinate for 2 or 3 hours with the following seasonings: 1Tbs. SOY SAUCE --- 1 Tbs. WORCESTERSHIRE sauce --- ltsp. "HICKORY TONE" or 1 to 2 drops HICKORY SMOKE --- 3 Tbs. SALAD OIL --- dash fresh crushed BLACK PEPPER and SALT to taste.
Dip SHRIMP in well beaten EGG, cook on griddle or saute in very small amount of OIL or BUTTER to a golden brown. Serve with COCKTAIL or TARTAR sauce.

Note from the transcription

Byline reads "A new Twist by Adolph Bauman / Retired Chef".

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Photograph of printed page 44 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Note from the transcription

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