Shrimp Sauce
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 0.5 pint shrimps
- 1 spoonful anchovy liquor
- 1 pound butter
- 0.5 lemon
Instructions
- Wash the shrimps very clean. Mince them and put them in a stew-pan with a spoonful of anchovy liquor and the melted butter. Boil for five minutes, then squeeze in the juice of half a lemon. Toss it up and transfer to a sauce-boat for serving.