HELLO LET ME WELCOME YOU TO MY NEW HOME MY NAME IS JIMMY AND I LIVE IN NORTH WEST FLORIDA. I HAVE BEEN A SHRIMPER AND FISHERMAN FOR THE MOST OF MY LIFE AND AM GETTING TO OLD TO CHANGE THAT NOW. BUT AS I LEARNED LAST YEAR IN FEB, SOMETHINGS CHANGE WITH OUT YOUR WANTING THEM TO AND MY WIFE AND I AFTER 18 YRS RECIEVED THE FINAL PAPERWORK FOR OUR DIVORCE AND I FOUND MYSELF SINGLEAND IT WAS NOT FUN. THEN IN JULY I HAD TO COME IN ON THE BOAT AND AFTER ALL MOST 3 WEEKS I HAD MAJOR SURGERY AND STILL HAVE NOT BEEN ABLE TO GO BACK OFF SHORE ON THE SHRIMP BOATS. BUT I HAVE NOT GIVEN UP HOPE YET AND MAYBE SOON I CAN. ENOUGH OF THIS FOR NOW AS TIME GOES BY AND I LEARN A LITTLE MORE I HOPE TO BE ABLE TO BUILD A HOME THAT YOU WILL ENJOY VISITING VERY MUCH.AS I LEARN MORE I WILL ADD NEW THINGS TO IT AND MAKE IT BETTER AND MORE INTERESTNG AND HOPE YOU WILL COME BACK AND LOOK OFTEN AND SEE HOW I AM DOING WITH THIS. I HOPE TO HAVE THINGS THAT YOU WILL LEARN FROM ABOUT NOT ONLY ME BUT WHAT MY WAY OF LIFE HAS BEEN ON THE HIGH SEAS. |
LET ME SHARE A WAY I LIKE TO COOK SHRIMP OK USE THE BEST SHRIMP THAT YOU CAN GET ,THIS IS IMPORTANT FOR THE BEST TASTE USE MED TO LARGE SHRIMP AND CLEAN AND BUTTERFLY THEM BUT LEAVE THE TAILS ON MAKE A BATTER OF HUNGERY JACK PANCAKE MIX AND BEER (make it thick and it is best if the beer is kind of flat ) SEASON THE BATTER WITH LEMON JUICE AND GARLIC POWDER AND ONION POWDER SALT AND PEPPER (to taste) DEEPFRY IN MED HIGH TEMP (but not to hi) suggestion: WHEN PUTTING THEM IN THE HOT OIL HOLD BY THE TAIL TILL THEY BUFF UP A LITTLE THEN THEY WILL FLOAT AND NOT STICK PLEASE BE CARFULL DONT GET BURNED AND ENJOY |
HOW ABOUT ONE MORE EASY BUT VERY TASTY SHRIMP DISH,ITS A GOOD ONE. HERE IS A LIST OF WHAT YOU NEED FRESH SMALL TO MED SHRIMP ONE LARGE ONION (finely chopped but not to fine) FRESH GARLIC (i like a lot it is good for you ) SWEET BELL PEPPER (chopped up oh about a hand full ) LEMON JUICE ( use to taste or not at all if you dont like it ) OLIVE OIL YELLOW RICE PUT THE RICE ON TO COOK AS THE DIRECTIONS ON PACKAGE CALL FOR EXCEPT REDUCE THE WATER BY ABOUT 3/8 OF A CUP (you will get some liquid from the shrimp and other stuff) NOW WHILE THIS IS COOKING TAKE A SKILLET AND START TO COOK THE ONION AND BELL PEPPER IN OLIVE OIL TILL THE ONION BEGINS TO LOOK CLEAR OVER MED HEAT NOW ADD THE SHRIMP AND GARLIC AND REDUCE THE HEAT ADD COVER SO THE LIQUID DOES NOT ALL COOK A WAY ( if they are small then use them whole but dont use popcorn shrimp they have very little taste, if the shrimp are large then cut them up ) SALT AND PEPPER TO TASTE AND I LIKE A LITTLE WORCESTERSHIRE SAUCE (boy thats a big word ) NOW DONT FULLY COOK THE SHRIMP BECOUSE THEY WILL FINISH IN THE RICE WHEN THE RICE HAS COOKED FOR ABOUT 25 MINUTES THEN ADD EVERY THING IN THE SKILLET AND MIX IT WELL LET IT SLOW COOK TILL THE RICE IS FINISHED COOKING AND ENJOY ON THE SHRIMP BOAT MY CREW ALWAYS ENJOYED THIS VERY MUCH HOPE YOU ENJOY IT ALSO |
">
">
">
">
">
">
">
">
">
">
">
">
">
">
">
">
LINKS TO MORE PAGES. |
.gif)
CLICK THE BANNER PLEASE TO GO THERE JIMMY >>>>>>>>>> |
