The Vine

Tuesday, August 24, 2004

Shrimp du Lac

More on bugs. Sea bugs, leetle arthropods that eat on the bottom. Well, I love 'em. Growing up on the Gulf coast, you eat 'em, you love 'em, you eat some more, all your life if you can.

At some point, I had had my fill. A tolerance level dose. I had been a vegetarian, was just transitioning to no being a vegetarian, and on a trip back home I had a crab poboy at a local dive with my aunt and mom. Man, was it good!

Then, less than an hour later the little blisters began to appear. All around my mouth. A ring of blisters, red and oozy, that lasted nearly a week.

A fluke? In trying things later, all seafoods gave me the same reaction, and not just around my mouth, but in my mouth, between my teeth, and even the fake crabmeat stuff, surimi, which is what, one percent cod? gave me a reaction. When I got the same reaction from wheat roast, I stopped eating high protein stuff of all sorts. Time for a detox.

It wasn't for another three years that I tried to eat anything out of the ocean. It was my birthday and my folks took me to a place called the Aquarium. I got the seafood platter, and damn the consequences.

No blisters! And since then it looks like I can eat seafood again. Now, the moral and environmental ramifications, you'll just have to look back to Wisdom of the Deep for that.

Needless to say, my cooking of seafood though, is as a result in it's infancy. Here is my first attempt, at the age of 41, cooking my own shrimp. Why even try, when you have a dad who once said, "I took them shrimps and I thew em on the grill!"

Nearly a pound of jumbo brown shrim, peeled. About half a cup of coconut milk and a quarter cup of lime juice and a splash of Tecate. Shakes of Tony Chachere's. That's the marinade, now put it in the cooler and go windboard and hula hooop til you're hungry. Be sure to clean the grill well if you are using a public one at the park!

They cooked much quicker than I thought, and some were kinda tough. LM doesn't mind that, but I hate to overcook fish and seafood. The cococut milk flavor really absorbed into the shrimp, and the lime juice pretty much pre-cooked them a la ceviche. Next time I would add the lime juice at the very end of the marinade session.

Grilled summer squash were mild and juicy as sides. Perfect veggie complement to those little seabugs. Yum Yum!

3 Comments:

At 11:48 AM, Blogger dragonfly jenny said...

your fancy cooking and drinkmaking totally puts me to shame. (Such specific brands and exact proportions - oh my!!!) When I camp, I am strictly a convenience girl. My idea of sophisticated cooking while camping is an aluminum pan of "nachos" (chips with slices of bell pepper and green onion, topped with cheese, heated over the fire til the cheese melts). But most of my camp meals tend to run to serial dining with components such as apples, celery sticks, chunks of cheese, a can of oysters, etc., til I'm full. Long as there's plenty of beer and vodka, and I'm generally getting enough fruit and vegetable matter of some kind, and enough calories to make me full, I'm happy. Yeah, OK, I'm ***LAZY***!!!

It is possible that having steady sex, or the prospect thereof, would motivate me to cook fancier meals. However, I doubt it.

 
At 4:43 PM, Blogger princess poysen ivieee said...

It is CERTAINLY a motivating factor for me.

 
At 4:07 AM, Blogger dragonfly jenny said...

;)
hmm, i could so see this going either way. like, if one were gettin it regular, maybe one wouldn't wanna let the guy out of bed! Then again, ya gotta get out of bed sometime, and it might as well be to eat. Then again, in that knee-weakened situation after mucho calorie-burning action i tend to either want to go out to eat or order chinese, last thing I wanna do is cook!

But BEFORE the fact, in seduction mode, could be another deal entirely. Quite honestly it has been an EXTREMELY long time since I was in this situation, so my memory is a bit foggy.

 

Post a Comment

<< Home