Gut Rumbles

January 06, 2005


I made a bowl of this for lunch today. You should try it sometime.


*One pound of shrimp, boiled and peeled, then diced

*Five stalks of celery hearts, diced

*1/2 a large Vidalia onion, diced

*One tablespoon of pickle relish

*Celery salt, black pepper, red pepper

*1/3 of a fresh lemon

*1/2 cup of mayonaisse

Sautee the celery and onion in butter while the shrimp boil. Once everything is cooked and diced, throw it all into a bowl, squeeze the lemon juice in and add the pickle relish. Dump the mayonaisse in there and stir the hell out of it until it's all mixed well. Use the spices to taste. Put the mixture in the refrigerator for 30 minutes, then eat it.

It's good for making a sandwich, smearing on Ritz Crackers or eating straight-up, all by itself.

Try it. You'll LIKE it!


Out here, when something is really good we call it "tits on a Ritz"

How about you?

Now, I'm sitting back and watch the comment counter. Food issues seem to bring people out like cockroaches to a midnight feast!

Posted by: wes jackson on January 6, 2005 03:45 PM

That's funny...that's exactly how I make my tuna fish salad. I'll have to try it with the shrimp. It sounds delicious!

Posted by: Chablis on January 6, 2005 04:13 PM

Try that with some fresh dungeness crab rather than shrimp.

Posted by: Alaska Kim on January 6, 2005 04:32 PM

That shit is giving me a hard on!

Posted by: Sam on January 6, 2005 04:38 PM

Try this one, Robacidic...



1 pound jumbo shrimp (I use 2 lbs)

6 cloves garlic, minced

extra virgin (and leave it that way!) olive oil, see below

KC Masterpiece Original BBQ sauce, see below

1 lb. angel hair pasta, Barilla is best, but any works ok

Peel shrimp (only Yankees de-vein them). In large iron skillet, pour about 1/4" olive oil (eyeball it, but use enough. It is the major part of the sauce), pour good sized puddle of KC in (eyeball measure), throw in the garlic, set on VERY low heat, just so flavors can mingle. VERY LOW! Too much heat, and the KC will congeal. Not good.

Cook pasta according to package directions (I like mine al dente). Drain, put back in warm pot. Kick skillet up to medium heat, throw in shrimp, cook until pink. DO NOT OVERCOOK! I hate tough shrimp!

Plate pasta, spoon shrimp and sauce liberally over. Serve with good French-type bread and salad...and a vat of wine.

DO NOT use garlic-type dressing on salad!!! Whip up your favorite vinegar/oil/Dijon mustard type.

Otherwise, you will die of garlic overload...

Try it, Rob. For you Yankees out there, eyeball measure means add it until it looks right. We seldom measure anything down here, unless we're shit-faced and in a longest dick contest........

Posted by: Wayne on January 6, 2005 05:12 PM
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