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Dat spicy cajun skrimp, mhmmmmm.

Skrimp rescue!!

I really enjoy seafood... Actually, let me try again... I really enjoy food (thats my inner-fatty). However, in an effort of achieving an under control INNER fatty and a toned down OUTER fatty, I've begun revamping my diet and cutting out a lot of (as many as possible) carbs -- basically, I try to only get them from unprocessed foods (mostly vegetables, some nuts, proteins) and an some fiber (see: low carb wraps from Publix are rockin). Fortunately while I don't follow Atkins (come on... eat a dozen eggs and a pack of bacon for dinner sure is delicious, fun, satisfying, delicious -- it can't be all that great), I do follow it slightly. Also, seriously... if you eat so much proteins and no fiber, how are you going to ever ... well... you know...

Less I digress... One of the easiest and most delicious things I make pretty often (every time the veined shell on skrimp at the store go on sale!!!!) is a simple "low country boil for one".

What you'll need:

  • Skrimp -- approx. a pound, but its up to you and your pot
  • Water -- I don't know how much... I guesstimate almost EVERYTHING I cook
  • Apple cider vinegar -- again, no clue how much. Lets call it a cup and keep on rockin!
  • Old Bay Seasoning -- I DO have a measurement for this one -- its called a TON!! -- again, preference but don't be shy -- in the picture I also have my favorite go-to seasoning Butt Rub. I've never tried it, but I bet its fanny-tastic!


Fill your pot up with water, dump in your apple cider vinegar and at least HALF of your Old Bay stock (seriously, you should try it.. I did, and it was glorious)

Now, bring it to a boil... This seems like forever... Try not to fall asleep, by the way..

Seriously, how long is this going to take...

Um, is that guy sleeping?



What you'll see in this next picture is it starting to "break" -- a term used in brewing beer, where the ingredients start to separate and boiling will soon begin. Put your skrimp in now, but obviously be careful because your water will be hot and you'll burn yourself (proceed accordingly, if you're into that kind of stuff)


 As soon as your skrimp begin to float, you're almost done. Grab a slotted spoon or even a spatula (it's all I have -- fail). Once they are all floating start to pull out and let drain and put in a bowl. In my case, this is for tomorrow for lunch so I put in a tupperware. Separate out some juice in another so they can cool separate or else you'll over cook your skrimp (fail).



Eat right away if you want, but let the juices cool slightly (put in some ice and more Old Bay!) and then add the skrimp back in when its just warm -- yank a skrimp out, don't be afraid to suck the juices off of it and from inside the shell -- its the best part (like the head from a crawfish!)

Enjoy it... its low carb... high in protein, but make sure you get some veggies in ya so that you can... well, you know... We're all adults here so I'm going for it .. so you can poop!


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