The Wilmington morning star., 1947-07-27
BY BOB KLINE
staff Writer

appointed the North Carolina
Shrimp Commission to make a
survey of the Tar Heel coast and
find out why the shrimp popula-
ton is so low here, this reporter
appointed himself a commission
of one to find rev ways to eat
shrimp.
The North Carolina Shrimp
Commission has $50, 900 to Conduct
its survey the Commission of One
to Discover Tastier and Modern
Methods of Preparing Shrimp has
no dollars at it's disposal.
Some argue that Governor
Cherry's commission is more I'M
portant than the Commission Of
One. They say, no matter how de-
l.ciously chefs conjure their
shrimp, the people can't eaten
urtii somebody finds'em.
On the other hand, the Con-
mission of One agures that Nc mat
ter how many millions Of shrimp
in little crannies along the coast,
they won't be great in demand un-
til somebody thinks up some sure
fire shrimp recipes.
After extensive research by the
Commission of One. in which the
director heroically has eaten hun
dreds Of shrimp for the cause, ap'
proximately IL whooperdco
shrimp recipes have been I'm
covered.
Irma S. Rombauer deserves
much credit Cor her help to thu
Commission of One by contribu-
ting about Is toothsome shrimpy
dishes in her culinary r%efetence.
The Joy Of Cooking"
Irma tells the basic method Of
boiling shrimp. But anybody who
can boil an egg can boil hrlmp.
She goes further. She explains
hlw to prepare creamed shrimp
and oysters, shrimp and celery au-
gratin, shrimp and cucumber sal
ad. shrimp in grapefruit, the IA
NOUS shrimp Newberg, snsimp
New Orleans, shrimp wiggle, and
shrimp soffle.
But Irma is apparently ignorant
of most luscious method Of treat
ing a shrimp before popping it in
to an anxious mouth.
The Commission Of One dis
covered this secret recipe on a
beat trip last Sunday when the dir
ector was a guest Of L. B. Nc
Gormick aboard the McAnn at
Wrightsville Beach.
The name Of the dish is deceiv-
ing. When the director first heard
of it, he said, "rone of that mess
for me, and l don't think it will
help out survey
Shrimp in Beer was the
handle they fastened in the dish
that stole the heart Of the CON-
roission of One. After Chief Cook
Ralph Riggs dumped in the vital
igredients and set them ovci an
alcohol stove in the forward COM
partment, the director and his
wife sat On the after deck, aireadv
decided not to eat any Shrimp in
Beer"
But soon a remarkable aroma
started drifting back under their
nostrils. Smells good doesn t it?
It couldn't taste that food though
In about As minutes the power
full Shrimp in Beer aroma over
came the director, and he rushed
forward to get a sample as soon
as they were done. Other guests
politely waited, hut not the ei-
rector. He had his ose over the
cauldron, with mouth drooling and
hands extended.
eyes" he said as he stuffed
handfuls of shrimp into his mouth,
this recipe, Mr.. Mccormick, will
head the least Of the report of the
Commission of One to Discover
Tastier and Modern Methods Of
preparing Shrimp" Munich MUNICH.
In this enthusiastic mOOd, ne de
handed the recipe from Cooke
Riggs. This is it:
Wash 10 pounds of fresh shrimp,
dump them in a pail.
Pour 10 cans Of warm beer
over the shrimp.
Add n finely chopped onion.
Pour in one small bottle of hot
sauce.
Add about five tablespoons o.
salt and one tablespoon of pepper
Cook until the shrimp turn pink
Then serve hot in large guam
titles to eager customers.
The Commission of One salute
Shrimp In Beer as the focemoS