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2
bay leaves
A dash of cayenne pepper
1
1
2
1
1
2
1
1
/4 cup parsley, minced
package Zatarains Crawfish/Crab/Shrimp boil (if available)
lbs. unpeeled shrimp freshly trolled in Mobile Bay
container of cocktail sauce
cooler
beach towels - one crimson and white, the other orange and blue
tape player
gorgeous sunset at the Alabama Gulf Shore Beaches
Slice off heads of shrimp.
Combine first 8 ingredients in a large pot or Dutch Oven. Bring to boil. Add shrimp in
shells and cook about 5 minutes until they become pink. Drain well with cold water and
chill.
Peel and devein shrimp, then store in chilled cooler.
Zesty Alabama Cocktail Sauce:
2
1
2
2
1
/3 cup chili sauce
/4 cup lemon juice
to 3 tbsp. prepared horseradish
tsp. Worcestershire sauce
/4 tsp. hot sauce
Mix all ingredients together. Sample and add to your taste. The more, the zestier! Store in
chilled cooler.
Carry the cooler to the beach and, as the sun fades over the Gulf waters and Jimmy
Buffett's rendition of “Stars Fell On Alabama” plays softly in the background, enjoy the
shrimp, perhaps with a glass of wine or beer. When the stars flicker to life, whisper War
Eagle, Roll Tide, count your blessings, and dream about the next romance book you plan
to read or write.
About the Author: Gail Kennedy is a romance writer from Alabama where the sunsets
are said to inspire writers. Her latest book, TELL ME NO LIES, can be ordered from
www.ltdbooks.com
Author's URL: http://members.aol.com/gailkenned
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