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
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
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:
Florida Department of Agriculture and Consumer Services
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.
Janice Marra says
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!
Jackie Garvin says
Janice,
It’s really hard to believe, isn’t it???
Greg cox says
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…:)
Jackie Garvin says
Greg,
How very kind of you! I appreciate your comment more than you’ll ever know.
Maureen | Orgasmic Chef says
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. 🙂
Jackie Garvin says
Thanks, Maureen! I appreciate and value your encouragement and support.
Rhonda says
Congrats on the manuscript and happy birthday!
I’m looking forward to the cookbook too! 😉
Jackie Garvin says
Thank you so much, Rhonda! I appreciate your best wishes.
Ann says
Happy birthday Jackie! And congratulations on meeting your deadline! I hope your cookbook is full of your memories. Your writing always makes me smile.
Jackie Garvin says
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.
Azlin Bloor says
What’s not love about this recipe?! I will probably get through a whole bowl all by myself!
Jackie Garvin says
Azlin,
Me, too! We love it.
Micala says
I enjoy your recipes so much they make me want to share! In Louisiana we marinate you catfish filets in a whole bottle straight Louisiana hot sauce. (Not Tabasco). You might think it would make them too spicy but people always mistakenly believe cajun cooking is all about the heat. It mellows out in the frying. Even try it with half your buttermilk. You’re welcome!
Baltisraul says
I have had this recipe for a LONG time and we are having it again tonight. Shrimp Aurora! It is from the cookbook of Vincent & Mary Price in 1961.. I bought their book in 1976 in a used bookstore in Syracuse, NY. It originated @ Harry’s Bar, Venice Italy in 1953. Hope you have a moment to look it up. Outstanding flavor and so easy to prepare. If you have never seen this book, it would worth it, if for nothing else but the beautiful pictures of Europe’s finest eateries back in the day and restaurant menu copies contained therein.