Spicy Beer-Boiled Shrimp + A Cajun Waltz

 When a friend of mine called and asked if I wanted 10 lbs. of large Gulf shrimp, I literally jumped with joy! Since I am a shrimp-o-holic and absolutely love to eat shrimp, I immediately starting planning how I was going to prepare this little gift from heaven. With the beautiful weather we've been having, (sunny and 70's, for a week now), I decided to use one of my favorite shrimp boiling recipes and to invite a few friends over to enjoy a boiled shrimp feast. Oh, cest bon cher! Enjoy! (photo courtesy of Google)

Spicy Beer-Boiled Shrimp

Large, unpeeled, headless shrimp

4 cups water, per pound

1/2  bottle, (6oz.), of good beer, per pound

1 tbs salt, per pound

1 pkg. Zatarain's Crab and Shrimp Boil (per 5 lbs.)

or 2 tbs.'s  or more, Cajun seasoning per pound

1 onion, per pound, quartered

1 lemon, per pound, quartered

1 bay leaf, per pound
2 ears fresh corn, cut in half, per pound
1 lb. small red potatoes, per pound

In large stockpot, place water, beer, seasonings, salt, bay leaves, onions, potatoes, corn, and lemons, and bring to a boil. Boil for 10 minutes. Add shrimp and boil for 2 to 2 1/2 minutes and remove from heat. Add a tray of ice cubes to the pot, to cool it down. Let sit for 10 minutes or more. Remove shrimp, corn, and potatoes, and serve with seafood sauce. (recipe below) Out of this world!

Tangy Hot Seafood Sauce #2
 3/4 cup ketchup

1/4 cup light mayo

2 tbs.'s Creole mustard

1 tbs. prepared horseradish

1 tsp. Tabasco sauce

1 tsp. Worcestershire sauce

1 tsp. dill pickle relish

Combine all ingredients in bowl,  until well mixed,  and chill until ready to serve.

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A Cajun Waltz

I've had a special request for a Cajun waltz, which is my favorite way to Cajun dance, besides a jitterbug, that is. Here's a little clip of Geno Delafose and French Rockin' Boogie, swaying the crowd at Rythyms on the River in River Ranch. This one's for you, cher!

Wishing you all a fabulous week! Merci beaucoup for stopping by!