…their sails are in sight.”

    (SHRIMP BOATS (Paul Mason Howard / Paul Weston) (1951)

In Louisiana that means fresh shrimp in the summer months. Along the roads you will find individuals selling shrimp out of the backs of their trucks. Lugging huge freezers from the gulf to towns that are 2 to 5 hours away. And since they are regulated much better now the shrimp are usually fresh. If you are smart you load up during the summer so you can have ‘fresh’ shrimp all year.

Shrimp etouffe, shrimp creole, shrimp bisque, shrimp kababs… (I’m starting to sound like Bubba in “Forrest Gump“)seasonal-shrimp_small But there is a lot you can do with shrimp besides shrimp cockail.

    Shrimp Monica

      1 lb shrimp (or lump crabmeat or crawfish or oysters, drained and quartered)
      1 stick butter, melted
      1 pint half and half
      1 good sized bunch green onions chopped, including tops
      3 – 10 cloves garlic (I usually use 5 good sized cloves)
      Creole season to taste (Zatarains, Tony’s, etc.)
      1 lb cooked fresh pasta (or bagged will do, but….)

    Cook pasta according to package directions. Drain, rinse, drain again.
    Melt butter in a large saucepan. DSC03985
    Add and saute onions and garlic.
    Add seafood and saute additional 2 minutes.
    Add half and half and then Creole seasoning to taste.
    Cook 5 – 10 minutes over medium heat until sauce thickens.
    Add pasta “(or serve over pasta)
    Toss and let sit over low heat for about 10 minutes.
    Serve immediately.

    with toasted ciabatta

    with toasted ciabatta

    The recipe is from Gumbo Pages.