Recipes

Creamed Shrimp and Peas

Recipe No. 166 from the U.S. Army's WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Fish · Seafood · Shrimp

Serves Approximately 3 gallons, 100 servings, approximately ½ cup each over one slice of toast.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 166 from the U.S. Army’s WWII cookbook — Fish. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Peas — 2 No. 10 cans
  • Flour, sifted — 6 ounces (½ mess kit cup)
  • Salt — 2 ounces (4 mess kit spoons)
  • Mustard, dry — as needed
  • Pepper — as needed
  • Butter — 8 ounces (⅓ mess kit cup)
  • Milk, evaporated — 6—14½-ounce cans
  • Shrimp* — 16—5¼-ounce cans
  • Toast — 100 slices

Directions

Key ingredients

Evaporated Milk · Mustard

  1. Drain peas; heat 2 quarts (two No. 56 dippers) liquid to boiling point.
  2. Mix flour, salt, mustard, pepper, and butter together; stir until smooth.
  3. Add to hot liquid gradually. Heat to boiling point; boil until thick, stirring constantly. Add milk and continue cooking slowly about 5 minutes.
  4. Add peas and shrimp; simmer slowly until heated through. Serve on toast.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Peas — 2 cups Flour, sifted — ½ oz Salt — about 1 tsp Mustard, dry — to taste Pepper — to taste Butter — ⅔ oz Milk, evaporated — ½ can (14½ oz) Shrimp — 1¼ can(s) (5¼ oz) Toast — 8 slices

Nine pounds fresh shrimp may be substituted for the 16 cans shrimp. Cover shrimp with water; heat to boiling point; reduce heat and simmer 20 minutes. Peel, remove sand vein, and wash. Leave shrimp whole or cut into pieces.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 166, Fish. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.