Crabbing at Adams' Family Park (Yes it was really called that. (Do do-do-do. Snap. Snap.). The bayou was full of water lilies and to this day when I catch that scent, I think of crabbing. Weird association--crabs and water lilies, but there ya go!
Gigging for flounder around Grand Isle. Here's my story on that.
Crawfishing in the Bonnet Carré Spillway. During one trip, my dad yelled for me to look out. I turned to see a large cottonmouth "following" me. Yikes.
Fishing in Lafitte, catching perch "big as ya hand."
|Of course it all depends on the size of your hand!|
(This is not Lafitte; it's a stocked pond--about 3 years ago)
And shrimping. Wherever we could.
Shrimping was always exciting because of all the exotic things that are pulled up in the net. Sometimes I think I was more happy with the oddball stuff, like pufferfish, than the shrimp! My dad took us shrimping often--which was both good and bad. I loved being out there, anticipating what I'd find in the nets. Loved sorting through the catch. But sitting out on the patio surrounded by heat and swarms of mosquitoes until late at night peeling and packaging the shrimp was not too fun. Just so you know.
But sometimes you have to suffer for greatness. Like mom's beer-battered shrimp.
For this week's fish/seafood theme, I decided to go with shrimp.
Visit IHCC to find out what other seafood dishes are being made this week.
Jamie's Jacket Potato w/ Shrimp and Marie Rose Sauce
This recipe is from Jamie's Dinners: The Essential Family Cookbook, which also includes several other potato topping ideas. The recipe I went with can also be found at JamieOliver.com.
* My watercress shriveled up and died back in April, so I used parsley and chives for the green.
* Ever since Kim @ Stirring the Pot made Marie Rose sauce, I've been thinking about it. I'm a gravy-saucy-condimenty kinda girl. And the fact that this version has booze in it...well, couldn't resist that. You can be sure that more than 1 tsp of brandy went into it. And me. Just sayin'.
* Plain cooked shrimp aren't exactly my thing. I did a quick pseudo-blackening job (read: half-assed) on these before tossing them in the sauce.
This was definitely different from how we usually eat baked potatoes. But it was a nice change. Everyone liked these and wouldn't complain about having them again.
Also linking up with Cookbook Sundays @ Mom's Sunday Cafe
Jacket Potato w/ Shrimp & Marie Rose Sauce
slightly adapted from Jamie Oliver's Jamie's Dinners: The Essential Family Cookbook
4 baked potatoes dressed with butter
4 handfuls cooked shrimp (I blackened them)
handful of cress, parsley, and/or chives
for the Marie Rose sauce:
2 heaping Tbsp mayonnaise
1 heaping Tbsp ketchup
1 tsp brandy (I used more, glug, glug)
a splash of Worcestershire sauce
cayenne, salt, and pepper to taste
Combine the sauce ingredients, adding as much lemon juice as you'd like. Dress the shrimp with the sauce. Spoon into baked potatoes. Sprinkle with cress, parsley, and/or chives.