YES YES Y’ALL! MONTREAL SHRIMP

September 1, 2009
These shrimp are tres tres baba cool.  No?

These shrimp are tres tres baba cool. No?

If this recipe title isn’t obvious enough, I was up in French Canada.  Just call me the ambassador of morally bankrupt American diplomacy.  In other words, I’m your typical ambassador. The fact I wasn’t given a motorcade and a villa with a masseuse and sushi chef is beyond me.  So I did what I always, make do in style. I befriended a pair of Salopes at an art gallery who invited me over for a barbecue the next day.  A bag of shrimp and I was in the door, rifling through their fridge to make something work.  The ingredients below are what they had, and thank god for that!  My new friends were impressed.  One insisted I stay with her for a few days. Canadian-American relations have never been better.

Total time: approximately 20 minutes

Projected cost: $10

Drinking Buddy: Chardonnay or beer

montreal shrimp prepIngredients (serves 2):

1. 1 onion chopper coarsely

2. 2 tbsp olive oil

3. 1 dash red CHILI flakes

4. 1 dash paprika

5. 1 dash salt

6. 2 garlic cloves chopped finely

7. 1 handful parsley chopped

8. 1 lb large SHRIMP in shells

9. ¼ lemon

Step 1

Marinate the shrimp with garlic, lemon juice, salt, paprika, red chili flakes, and 1 tbsp olive oil (approx 10 min).

montreal shrimp marinate

Step 2

Saute the onions in the remaining olive oil until translucent (approx 3 min).  Add the shrimp, spreading them out.  Flip the shrimp when they pinken (approx 2 min per side).  Throw in the parsley and cook another minute.

montreal shrimp saute

Serve these shrimp solo or with a SALAD.

montreal shrimp served 2

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BANGIN’ SOME CAJUNS SHRIMP

May 26, 2009
Unleash the banging beast from your Cajun soul!

Unleash the banging beast from your Cajun soul!

There’s a ragin’ Cajun in each of us eager to get out and start bangin’.  Even those who’ve never been down south around Louisiana parts have one.  It’s in the fine print of your body’s owners’ manual.  He or she comes out every once in a while after you’ve fed yourself enough spicy food.  It tingles at first, and before you know it, your body has been possessed like in some voodoo incantation ceremony.  Your body dances, shakes, drinks and bangs to some mysterious West Indian drum beat.  Those who know you best won’t recognize the  crazy person speaking in barely coherent tongues.  The words you say will fall somewhere between English, French, and marbles in your mouth. But don’t you worry.  As soon as your ragin’ Cajun is done bangin’, they’ll become dormant and leave you to clean up the aftermath.  Should you wake up next to some sexy, you’re welcome.  If you wake up in jail, I ain’t paying your bail.

bangin cajun shrimp prepTotal time: approximately 10 minutes
Projected cost: $11
Drinking Buddy: Beer or a BANGARITA

Ingredients:
1. 1 lb of SHRIMP
2. ½ tsp of Cajun seasoning
3. 1 tbsp of vegetable oil
4. 1 small handful of chopped celery
5. 1 tbsp of fresh chopped ginger
6. 2 cloves of chopped garlic

Step 1
Sauté the garlic, ginger and celery with vegetable oil on medium-high heat (approx 2 min).
bangin cajun shrimp veggies
Step 2
Peel the tails and shells from the shrimp.  Sauté the shrimp in the oil until they pinken (approx 2 min per side). Sprinkle Cajun seasoning other the shrimp and cook in the flavor (approx 1 min).

bangin cajun shrimp peel cook

Serve it up on a plate solo or with some SPANKING SPANISH RICE.
bangin cajun shrimp served 2

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