I love shrimp. I could eat shrimp every day. And it's hard for me to imagine any way of cooking and serving shrimp that would be unappetizing.
I came upon this photo and recipe for Shrimp and Cauliflower in the 1971 Betty Crocker Recipe Card Library.
Who would smother all those wonderful shrimp in a white sauce and then serve them with cauliflower and -- blech! -- peas? This whole thing is seriously depressing and easily qualifies as a Halloween ephemera horror in my book.
Here's the ruinous recipe, if you want to show your friends and warn future generations:
Shrimp and Cauliflower
1 package (10 ounces) frozen cauliflower
1 package (10 ounces) frozen green peas
¼ cup milk
1 can (about 10 ounces) condensed cream of shrimp
¼ teaspoon salt
⅛ teaspoon pepper
2 cups cleaned cooked shrimp
Cook cauliflower and peas in ½ to 1 inch boiling salted water just until tender, 3 to 5 minutes; drain. In saucepan, heat milk, soup, salt and pepper over low heat, stirring constantly. Stir in cauliflower, peas and shrimp; heat through. If you wish, garnish with toasted almonds. 3 or 4 servings.