"The name we give to something shapes our attitude toward it."
~ Katherine Paterson (1981)
Mind Caviar, Vol. 2 Summer Issue, 2001
Caviar loves nothing better than "Food, Sex, Literature and Art". If you
are a gourmand and appreciate Russian caviar, fine wines, pate, truffles
and decadent desserts, may we suggest you visit our sponsors? Click the
on graphic for the feast of a lifetime...
New Orleans Creole Barbeque Shrimp
No Grill Needed!
2 lbs Raw, Fresh ++
Jumbo Shrimp with the heads on
++ Louisiana Beer is optional
++ Jumbo Shrimp are cooked in the shells, heads removed, do not peel.
1. Remove the heads from large shrimp, leave the fat, leave the shell. Place heads in a large covered pot and just cover them with water. Add salt and Bay leaf and bring to a boil. Allow to simmer. When liquid has reduced to about half, you are ready to cook your shrimp.Here's a Delicious Tip
If you want to make the recipe more authentic, after your shrimp are cooked, remove them from the skillet. Pour about 4 oz of ++ Louisiana Beer in the skillet to deglaze the pan. Let it cook on high for about two minutes, then remove from heat. Pour the beer glaze over the shrimp before serving.
© 2001 Jamie Joy Gatto. All rights reserved. Do not copy or post.
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Copyright © 2001 Mind Caviar. All rights reserved. Mind Caviar is a working trademark pending registration.