Monday, October 3, 2016

Sunday's Story

I woke up at an amazing 7:30 a.m. on Sunday. I ate my pills and forgot about breakfast.

Sidebar: Always a bad thing to do with Gerd. I'll be barfing my guts out or shitting my brains out, later...

I live such a wonderful life...

It was sunny today, so I pulled the truck outside, got the wet-vac and vacuumed it out. I was very disappointed at the suction of the wet-vac. So, I opened it up and found both the big paper filter and the smaller foam one clogged with cat hair! I turned on the air compressor and blew them both off.

I put it all back together, but couldn't get the top to lock in place. I struggled with it for a while and then said, "Fnck it!" I pulled the truck back inside and shut the garage door. I'll get back to it another time. For some reason, I woke up cranky and have no patience today.

I was drinking another cup of coffee and looking out the kitchen window when I saw another plastic bag on the fence. "Oh, no!" I thought. "Not another butternut squash!" But, when I went outside, it was a little loaf of some kind of bread.

So, I made a sign up and laminated it. I hung it on the fence for Tammy.

I took a much needed nap. Then I got busy making my Sunday supper.

I saw a interesting recipe I wanted to try. So, I thawed out a pound of large shrimp.

NOTE: The recipe called for two pounds of fresh, large shrimp, heads on. But, this is Redford, not New Orleans.  So, I made do. But, I'll give the the ingredient measurements from the original recipe.

I peeled and deveined the shrimp, reserving the shells and tails. The shrimp went back into the fridge and the shells and tails into a pot of water. I brought the water to a boil and then reduced the heat to medium. I cooked that for about 15 minutes, stirring occasionally. I skimmed the froth off as it rose to the surface. Then I strained it and reserved one cup of the shrimp stock.

I a large skillet, I melted five tablespoons of butter. I added two tablespoons of finely-chopped, fresh rosemary leaves, 1 1/2 teaspoon ground black pepper, two teaspoons Cajun seasoning, two shallots, minced, and four cloves of garlic, minced. I cooked that, stirring constantly for about a minute or so (until fragrant).

I added the shrimp stock, 1/4 cup of Worcestershire sauce, 1/4 cup of hot sauce and two tablespoons of fresh lemon juice.

I added in the shrimp and cooked them just until they were pink and firm.

I then added the 1/2 cup of amber beer and seven more tablespoons of butter. I stirred that until the butter melted into the sauce.

Sidebar: I never even heard of amber beer before, but I found a bottle in the craft beer section at Kroger's.

I was going to make Cajun red beans and rice as the side, but the recipes I found seemed WAY too complicated. So, Instead, I made a box of Zatarain's dirty rice. I did add about half a link of smoked sausage, chopped (in place of Andouille sausage, which Kroger's doesn't carry).

It finally all came together  and I plated my supper.

The shrimp were quite spicy, but delicious! And the rice was a nice side.

I watched a forgettable movie and then the 11:00 p.m. news before finally going to bed.

1 comment:

  1. Dinner looks great! You know you could fly to New Orleans for like $125 from DTW...