This post is kind of shrimpy because I am focused on getting my paint job done (except for touch up) today. The kitchen proper is done and I'm moving into the adjoining tiny laundry room today.
I had to hold up on that room yesterday as the Fisher Paykel washing machine repair guy was coming to repair our beloved and much abused washing machine. He showed up around 3:00 pm and fixed it. He had to replace the mother board ... the mother board in a washing machine!
It was a free visit .... hooray for warranties and HOORAY FOR REMEMBERING TO ACTUALLY SEND THE LITTLE WARRANTY CARD IN TWO YEARS AGO!
The shrimp above were done three ways by Mrs. FC a few weeks ago. Nothing fancy here, just real quick counter top cookery. Very good and very quick.
Left to right:
Skewered shrimp done in the Foreman grill.
Boiled peel and eats.
Sauteed in olive oil, garlic, and some Tony Cachere I believe.
Accompanied by a quick salad and some herby potatoes.
That was the last of the shrimp I castnetted in the St. Johns River off of Riverdale last year.
If you search this blog you can find that tale.
Now my tail needs to get busy painting.
That looks like a very yummy dinner. When will you go shrimping again? Good luck with the final touch ups on the paint. I bet the place looks great, can't wait to see it.
ReplyDeleteOh yeah, painter dude! Boiled shrimp, garlic bread, tossed salad and a good bottle of white wine. Doesn't get much better than that.
ReplyDeleteHave a wonderful and productive weekend.
Awww yeah. I loves me some shrimp!
ReplyDeleteHoo boy! The Cracker feeds the family. What a nice thing to do.
ReplyDeleteWe're having mackerel. I've never made it, so I hope it comes out good.
ReplyDeleteIf you have a good recipe for it, send it on!
I spent the day sanding walls to get them primed for the primer coat and paint, and now I have sawdust in every nook and cranny.
Boil shrimp two minutes. Then in a skillet mix half olive oil, half butter (about 1/2 cup total for 1 & 1/2 lbs. shrimp) and add lots of coarse garlic powder, dried oregano and fresh squeezed lemon or lime. Let this slowly melt together and flavors get acquainted. Toss in shrimp and saute 1 minute. Serve with crispy Publix Chicago Rolls and a crisp green greek style salad. How to eat: Pick up shrimp and suck off garlicky oil, peel and dip in oil again! Heaven! Dip crispy bread in garlicky oil for easy garlic bread!
ReplyDeleteRobin,
ReplyDeleteI hope to go shrimping in August. The shrimp grow all year and are of eating size in late summer-early fall.
Last year I was still shrimping in October.
POP,
Yup, that is living good! You have a great weekend too!
HTEEN,
Your comment was removed because you are too good of a detective ... you and your grandma!
NO LAST NAMES DUDE.
Good job.
A. was my grandfather.
R. is my uncle.
A, Jr. is my dad.
Sharon,
Hard not to love em. The original fast food.
Hoss,
I didn't cook this one, just ate it!
Laura,
I responded at Vitaminsea.
Will this remodeling ever end???
Oleno Girl,
That sounds wonderful! Thanks so much for the recipe and for stopping in here at Pure Florida!
Oleno ... where the river goes underground.
:)
Where's Riverdale?
ReplyDeleteMmmm...shrimp...wish we could grow them here in Minnesotarctica!
Deb,
ReplyDeleteNot far from Colee Cove or Fruit Cove, but not as far as Mandarin.
Minnesotarctica? Isn't that where frozen shrimp come from?
:)
Yeah, yeah, I know...I tried to figure out a way to do it without last names, but I didn't think it would work :-D
ReplyDeleteHTeen,
ReplyDeleteI pulled out the family tree ... goes back to the 1500's in Spain and you P.'s are in the line big time.
We are related amigo.
hmmm now I just have to figure out if that's a good thing or a bad thing, ha ha. But now I know how to discuss this without using last names now, Mr. P.
ReplyDeleteWhimper whimper. Do you have to torment us poor norhterners so heavily? That looks so tasty. Whimper.
ReplyDelete