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Shrimp Remoulade

This is a quick and tasty light dinner. You may have to order some of the stuff online, if you live in some deprived part of the world.

1 pound small white, preferably Gulf, shrimp, room temp

Jar of Zatarains liquid seafood boil

Jug of Arnaud's Remoulade sauce

Lettuce, romaine is good

Boil a quart or so of water, add a tablespoon of Zatarains and some salt, add shrimp and simmer until just cooked inside, 5 or 6 minutes. Good ventilation is good.

Let shrimp cool, peel. Deveining is for wimps.

On a plate, make a bed of lettuce. Pile shrimp on top, dab with sauce.

Serve with french bread and Purple Haze.

I'd post my recipe for shrimp and grits, but that's a lot more typing.

John

Reply to
John Larkin
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Do you have to add any oil or is there enough left from the BP disaster?

Reply to
Oppie

You have no idea how voracious life is in a tropical climate like Louisiana and its waters. The bugs will inhale the output from a blown well and ask for more. They have been consuming natural oil seeps for millions of years, and like the stuff.

It's hydrogenated soybean oil that will kill you.

John

Reply to
John Larkin
[...]

"Hominy?"

"For all five of us, please"

:-)

--
Regards, Joerg

http://www.analogconsultants.com/
Reply to
Joerg

If it costs 8 dollars, it's polenta. If it's $1.50, it's grits.

John

Reply to
John Larkin

Unless you're in NY. Then the prices reverse.

Reply to
krw

Fancy restaurants here have discovered grits for dinner; maybe it's the Katrina diaspora. But they usually do it wrong, more like lumpy mashed potatoes.

John

Reply to
John Larkin

The drought has completely destroyed the Alabama grits harvest.

--
Many thanks,

Don Lancaster                          voice phone: (928)428-4073
Synergetics   3860 West First Street   Box 809 Thatcher, AZ 85552
rss: http://www.tinaja.com/whtnu.xml   email: don@tinaja.com

Please visit my GURU's LAIR web site at http://www.tinaja.com
Reply to
Don Lancaster

Yeah, those grits plants are pretty fragile.

John

Reply to
John Larkin

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