If you have been reading A Southern Life for any time, you know how much I love the Gulf of Mexico. From South Padre Island to the Florida Keys it is beautiful and has some of the best seafood in the world. The wetlands that are closer in host oysters and crawfish and pelicans and all kinds of wonderful life.
Of course, recently, the Gulf has been hard hit with the BP oil spill. Now that it looks like the oil spill may be a bit contained, (praise the Lord!), it is time to start looking to restoring this national treasure.
You can sign the petition at Restore the Gulf.
Today’s Lagniappe: Cajun Shrimp
1 lb. shrimp (3-4 inch w/out heads)
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer (room temperature)
Shell, de-vein, and rinse shrimp. Grind seasonings in mortar and pestle. In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce. When bubbly, add shrimp. Cook 2 minutes, stirring and shaking the skillet. Add beer and cook 3 minutes. Remove shrimp and reduce sauce, adjusting seasoning. Serve shrimp over rice with sauce spooned over the top.
Check out what is going on in the great outdoors with: