Is this a warm shrimp stew?

No, despite the name this is a cold dish: boiled, cut-up macaroni and peeled shrimp are mixed with stiffly whipped cream flavored with grated horseradish, vinegar, and sugar. Served in shells with finely chopped parsley.

How much shrimp do I need for 4 servings?

The recipe uses 200 g peeled shrimp, 100 g macaroni, and 2 deciliters of heavy cream.

What gives the dish its flavor?

40 g grated horseradish, 1 teaspoon vinegar, and a pinch of sugar are whipped into the stiff cream. Parsley is sprinkled over when serving.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 154.

Shrimp, Creamed

Name: Shrimp, Creamed
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 100 g macaroni (boiled and cut into small pieces); 200 g peeled shrimp; 2 dl heavy cream; 40 g grated horseradish (fresh); 1 tsp vinegar; 1 pinch sugar; 2 tbsp finely chopped parsley (for sprinkling)

Creamed shrimp: boiled, cut-up macaroni mixed with peeled shrimp and whipped cream stirred with grated horseradish, vinegar, and a little sugar; served cold in shells with finely chopped parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 154 (falt i det fri)

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About the dish

A cold shrimp dish in horseradish cream, served in shells as an appetizer. The dish shows how macaroni was used as a "stretcher" in finer party food around 1914.

How to make it

1
Boil the macaroni
Boil the macaroni until tender, cool it, and cut it into small pieces.
2
Mix with shrimp
Mix the boiled, cut-up macaroni with the peeled shrimp.
3
Make the horseradish cream
Whip the cream stiff and stir in grated horseradish, vinegar, and sugar.
4
Combine and serve
Fold the macaroni and shrimp into the cream. Serve in shells and sprinkle with finely chopped parsley.

Changes from the original

Measures have been modernized. "Creamed" is kept in the title, but the dish is in practice a cold shrimp salad in horseradish cream. The cooking amount/time for the macaroni has been specified.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 154) → 1949 (korrekturlest, s. 181)~26% av teksten endretfjernetlagt til

100 gr. makaroni 200 gr. rensede ~~ræker~~ reker 2 del. kremfløte 40 gr. reven pepperrot 1 ~~teske~~ teskje eddik 1 ~~knivsod~~ knivsodd sukker persille. Den kokte, ~~smaat opskaarne~~ smått opskårne makaroni og de rensede ~~ræker~~ reker blandes sammen. Fløten vispes stiv, irøres den revne pepperrot, eddik og sukker, makaronien og ~~rækerne.~~ rekene. Serveres i ~~skjæl~~ skjell og strøes med finhakket persille.

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Frequently asked questions

Is this a warm shrimp stew?: No, despite the name this is a cold dish: boiled, cut-up macaroni and peeled shrimp are mixed with stiffly whipped cream flavored with grated horseradish, vinegar, and sugar. Served in shells with finely chopped parsley.
How much shrimp do I need for 4 servings?: The recipe uses 200 g peeled shrimp, 100 g macaroni, and 2 deciliters of heavy cream.
What gives the dish its flavor?: 40 g grated horseradish, 1 teaspoon vinegar, and a pinch of sugar are whipped into the stiff cream. Parsley is sprinkled over when serving.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 154.

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