Pan-Fried Shrimp Royal

A seafood recipe found in “The Skillet Cook Book”
published by Wesson Oil & Snowdrift Sales Co in 1958

Pan-Fried Shrimp Royal

Pretty pink shrimp are tempting and pretty in this quick dish.

4 tablespoons Oil
1 pound shrimp, cleaned*
1 can (4 ounces) mushrooms, reserve liquid
1/2 teaspoon salt
1 small green pepper, chopped
4 slices toast
2 teaspoons grated lemon peel
Lemon wedges


Heat Wesson Oil in fry pan. Add shrimp, mushrooms, salt and green pepper. Cook over medium heat 10 minutes, stirring occasionally. Spoon shrimp, mushrooms and pepper onto toast squares. Blend the grated lemon peel and mushroom liquid (or 1/4 cup water) with the drippings in skillet and heat. Pour over shrimp on toast; serve with lemon wedges.

4 servings.

* or use 2 cans (5-ounce size) shrimps; omit salt and reduce cooking time to 5 minutes.