Mr. Right
02-08-2015, 07:22 PM
I like passing along good things. I get to talk some as I'm doing it. This recipe was passed to me by a true Southern Gentleman. He grew up in Columbus, Miss. in the 1920s and 30s. He told stories of seeing hanged bodies in trees, and not all were what you'd think. He served in WW2 in the bloodiest fighting in the Italian mountains and specificly around Cassino. (sp)? He told me the things he'd seen there were much worse than his boyhood home. I've alway gravitated tward older folks and this fellow and his wife would visit when we'd have partys. Then, I was in my late 20s and he was in his late 60s. After folks got to know him, it was nothing for Mr. C to be entertaining 3 or 4 people standing around listening to his stories. His wife still lives, but he's been gone for 9 years. I'm glad he passed before seeing what's gone on since he died. He fought for something much different.
Ok, 3lbs of shrimp, 2.5 stalks of celery chopped, quarter an onion, add about a half handful of garlic chopped 4 tablespoons of kosher salt , last I use one package of dry bagged Zaterains crab/shrimp boil, and 3 tablespoons of Zat liquid crab boil and
a half tablespoon of red/cayenne pepper a lemon sliced in half, squeezed into the mix before dumping the shrimp. Heat a gallon and a quart of water to boil, add all ingrediens except the lemon. Let this simmer for at least 30 minutes. Taste it... see if it needs more salt or garlic. Before adding shrimp, bring it to a FULL boil.
Dump the headed shrimp in and let it return to boil. The shrimp will float soon... when they do, cut it off and let it steep for about 5 more minutes. Strain in a colander, and put ice over them to cool them. The lemon juice supposedly makes them peel easier. I usually cook red potatoes in the broth that's strained, but tonight I just put 4 small ones in before I added the
shrimp.
I serve them with a poor man's remoulade sauce 1 part horseradish mustard. Zat works good or wal-mart's brand is ok.
I add just a bit of lemon juice, and worchestershire sauce. Mix it up good, dip them peeled shrimp in them and thank God you live in the South. Oh, the taters are good any way you wanna eat them. I like them with butter and sour cream, but take your pick.
R.I.P. H.G.C. you were a helluva guy.
Ok, 3lbs of shrimp, 2.5 stalks of celery chopped, quarter an onion, add about a half handful of garlic chopped 4 tablespoons of kosher salt , last I use one package of dry bagged Zaterains crab/shrimp boil, and 3 tablespoons of Zat liquid crab boil and
a half tablespoon of red/cayenne pepper a lemon sliced in half, squeezed into the mix before dumping the shrimp. Heat a gallon and a quart of water to boil, add all ingrediens except the lemon. Let this simmer for at least 30 minutes. Taste it... see if it needs more salt or garlic. Before adding shrimp, bring it to a FULL boil.
Dump the headed shrimp in and let it return to boil. The shrimp will float soon... when they do, cut it off and let it steep for about 5 more minutes. Strain in a colander, and put ice over them to cool them. The lemon juice supposedly makes them peel easier. I usually cook red potatoes in the broth that's strained, but tonight I just put 4 small ones in before I added the
shrimp.
I serve them with a poor man's remoulade sauce 1 part horseradish mustard. Zat works good or wal-mart's brand is ok.
I add just a bit of lemon juice, and worchestershire sauce. Mix it up good, dip them peeled shrimp in them and thank God you live in the South. Oh, the taters are good any way you wanna eat them. I like them with butter and sour cream, but take your pick.
R.I.P. H.G.C. you were a helluva guy.