Shrimp was on sale and on a whim I also got some mussels and then figured that I would need to cook them right away so I also got some corn and sausage. I already had potatoes. The corn was a mistake. It was frozen and cooked up mushy.
I made Louisiana Killer Shrimp and steamed the mussels in dry white wine and butter.
Louisiana Killer Shrimp I add shrimp shells to the broth and simmer them with the liquid to increase the flavor, then strain them out before cooking the shrimp. Servings: 4 to 6
2 tablespoons rosemary
2 teaspoons dried thyme
1 teaspoon black pepper
5 garlic cloves, peeled and chopped
1 teaspoon celery seeds
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
3 ounces tomato paste
½ cup butter
1 ½ pounds shrimp, peeled, tails on
1 loaf French bread, toasted
Crunch up the rosemary and thyme using fingers. Place all ingredients, except shrimp and french bread, in a large pot. Simmer this mixture for 2 ½ hours.
Five minutes before serving add shrimp and cook about 3 to 4 minutes or until shrimp is done. Serve shrimp with broth and toasted French bread for sopping the broth.
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