1 pint (before shellings) shrimps or prawns
1 tablespoon chopped parsley
2 tablespoons olive oil
1 small onion
Toasted almonds, finely chopped (optional)

"Chop onion and cook without browning in the heated oil, adding a tablespoonful of chopped parsley, and the shelled shrimps, together with warm water to cover and simmer 20 minutes. The addition of a few finely chopped toasted almonds is interesting."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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