It was a long, hard day at work today, too long and too hard to go out for the sunset. So I checked the yard for photo ops, but the squirrel out there ran away and then yelled at me from a tree branch. Which left dinner as my only option for a post for tomorrow. Not too long ago someone told me he didn’t drink his calories, and ate mostly salads, on the advice of his physician assistant daughter. Since I heard that I’ve been eating that way, and not only have I lost a significant amount of weight, but I feel terrific. I think that’s why I stuck with it, besides it being so easy. No muss no fuss. Steamed spiced shrimp has been my choice to add some protein a couple of times since I started, and that’s what I felt like fixing today. I always have shrimp in the freezer because Publix puts it on BOGO a lot so I stay stocked up. And I confess that just like I kept checking the sunset as I was trying to leave Pine Island last night, as I cooked I kept checking the front windows to see what the sunset looked like. I even picked up the camera and almost headed out the door once. But no, I stuck with the plan. Shrimp and BOGO fresh pineapple chunks. Yum.
I think this is Charley’s recipe, which he had passed along to my son when he needed to make it for a party, So Mike had to pass it back to me. Charley did a lot of the cooking, and I regret not making him write down his recipes. Several favorite recipes are just gone. A word to the wise.
Steamed Spiced Shrimp, Baltimore style…
Put 2 inches of water in the pot, add 12 ounces of beer and 4 TBSP Old Bay Seasoning. Place your shrimp in a steamer basket and douse liberally with more Old Bay. Definitely a time when more is merrier. Steam the shrimp, but don’t over cook.
Charley’s not-so-secret cocktail sauce has two ingredients, catsup and horseradish. The proportions are up to you. His version would clear your sinuses. Mine? Not so much.
Don’t tell my Uncle Ray about this post, that was his beer in my refrigerator!