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Peel and Eat Shrimp

July 10, 2014
by Jackie Garvin
Peel and Eat Shrimp #shrimp #seafood #gulf #southernfood

July 10 was a big day around our house. We celebrated by stuffing ourselves silly with Peel and Eat Shrimp.   It’s the day I submitted the manuscript for my first book to my publisher, Skyhorse Publishing.  and it’s my fifty-ninth birthday. Yes, 59 years old, five decades plus 9 years. The fifty-ninth anniversary of my birth. My original manuscript due date was June the something but I negotiated with my editor to change the date to July 10. It seemed like it would be mighty satisfying to turn in your first manuscript when you’re one year away from 60. My assumptions were correct.  Today was a glorious day. I’ve wanted to write a book for as long as I can remember but I envisioned my first book in a different genre. I  dreamed of writing children’s books. Oh, I certainly dreamed of writing a cookbook, too, but that dream came along later in life.

So, now the wait begins. It will be several weeks before the editing starts. Several behind the scenes book related activities will occur  but I’m dying to see the finished product. As hard as I worked to get the manuscript and photos done and meet the deadline with my editor, this next phase might be harder. I’m not good at waiting.  I pray that I don’t drive  myself  and everyone around me crazy while I wait. And wait. And wait.

I can weed my gardens.

And wait. And wait.

I can have my grandchildren over for regular play dates.

And wait and wait.

I can plan a dinner party.

And wait. And wait.

I can re-shelve the multitude of cookbooks and reference books stacked a mile high on my breakfast table that has become my desk.

And wait. And wait.

The time will pass. It always does. Remember as a kid how time would seem to drag on as you waited for Christmas morning?  Seeing my first book in print will be my equivalent of 100 Christmas mornings minus the new pajamas and the Christmas tree.  Gosh, that makes me want some cinnamon rolls.

Y’all come see us!

Peel and Eat Shrimp. Wild harvested shrimp boiled in seasoned water. Eaten hold or cold. #shrimp #seafood #gulf #southernfood

 

Peel and Eat Shrimp 

Oh, my! How I love boiled shrimp. It’s the best fast food you’ll ever eat. Ten minutes to cook and you’re done. I support local shrimpers and only buy wild harvested  gulf shrimp.  Serve as an appetizer or main dish.

 

2 lemons, halved

1/2 cup kosher salt

3 tablespoons Zatarain’s concentrated shrimp and crab boil

3 pounds wild harvested gulf shrimp, unpeeled with tails

Peel and Eat Shrimp.  Gulf shrimp boiled in seasoned water and served hot or cold. #shrimp #seafood #southernfood #gulf

Fill a stockpot two-thirds full of tap water. Add lemons, salt and shrimp boil. Cover and bring to a full rolling  boil.

Add shrimp, cover and remove from heat. Let sit for 10 minutes.

If using frozen shrimp: Add first three ingredients and bring to a boil.  Add frozen shrimp, cover and bring back up to a  boil before removing from heat. Let sit for 10 minutes.

Drain and serve hot or cold with cocktail sauce or Alabama White Sauce.

Check out these great websites that support gulf seafood:

Alabama Gulf Seafood 

Florida Department of Agriculture and Consumer Services

Louisiana Seafood

Mississippi Seafood

 

Peel and Eat Shrimp

Peel and Eat Shrimp

Ingredients

  • Peel and Eat Shrimp
  • Oh, my! How I love boiled shrimp. It's the best fast food you'll ever eat. Ten minutes to cook and you're done. I support local shrimpers and only buy wild harvested gulf shrimp. Serve as an appetizer or main dish.
  • 2 lemons, halved
  • 1/2 cup kosher salt
  • 3 tablespoons Zatarain's concentrated shrimp and crab boil
  • 3 pounds wild harvested gulf shrimp, unpeeled with tails

Instructions

Fill a stockpot two-thirds full of tap water. Add lemons, salt and shrimp boil. Cover and bring to a full rolling boil.

Add shrimp, cover and remove from heat. Let sit for 10 minutes.

If using frozen shrimp: Add first three ingredients and bring to a boil. Add frozen shrimp, cover and bring back up to a boil before removing from heat. Let sit for 10 minutes.

Drain and serve hot or cold with cocktail sauce or Alabama White Sauce.

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11 Comments leave one →
  1. Janice Marra permalink
    July 10, 2014 10:27 pm

    Good things come to those who wait!…….So excited for you ! I’m excited for me too because I can’t wait to buy your cookbook.woohoo!

  2. Greg cox permalink
    July 10, 2014 10:30 pm

    Jackie! Just want you to know that I’ll be the first in line, here in Kansas City, to buy your book! You’re a delightful Lady and I wish you the best…:)

    • July 10, 2014 10:36 pm

      Greg,

      How very kind of you! I appreciate your comment more than you’ll ever know.

  3. July 10, 2014 11:47 pm

    Happy Birthday, Jackie and congratulations on letting your baby go to the publisher. I can’t wait for the editing to get done and the publishing begin. :)

  4. Rhonda permalink
    July 11, 2014 4:22 am

    Congrats on the manuscript and happy birthday!
    I’m looking forward to the cookbook too! ;)

  5. Ann permalink
    July 11, 2014 6:47 pm

    Happy birthday Jackie! And congratulations on meeting your deadline! I hope your cookbook is full of your memories. Your writing always makes me smile.

    • July 11, 2014 9:18 pm

      Thank you, Ann! I have a lot of stories in the cookbook in addition to the recipes. Right now the plan is to have a full color photo of each recipe. I took a photo of each recipe. I hope that plan doesn’t change but you never know.

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