{"id":1555,"date":"2011-06-22T20:58:17","date_gmt":"2011-06-23T00:58:17","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=1555"},"modified":"2011-06-22T20:58:17","modified_gmt":"2011-06-23T00:58:17","slug":"sometimes-it-all-comes-together","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=1555","title":{"rendered":"Sometimes It All Comes Together"},"content":{"rendered":"<p>Miserably hot and humid here.  I finally got tired of trying to work between the little thunderstorms that kept blowing through and went home tired and frustrated to start supper.<\/p>\n<p>Deb had planned the menus this week so I wasn&#8217;t sure what was on tap for tonight.  I looked at the little notepad we keep our menus on and it was:<\/p>\n<ul>\n<li>Iceberg lettuce wedges with blue cheese, and<\/li>\n<li>Barbecued shrimp<\/li>\n<\/ul>\n<p>I don&#8217;t know if Debbie was prescient on the weather, but it&#8217;s hard to imagine a more perfect menu for a hot, humid day.<\/p>\n<div style=\"margin:10px; padding: 10px; background: #FFFEEB; border: 1px solid black;\">\n<b>Iceberg wedges<\/b><br \/>\n<i>for two<\/i><br \/>\nOne half head of iceberg lettuce, cut in two pieces, i.e, two quarters.<\/p>\n<p><b>Dressing<\/b><br \/>\n1\/4 cup crumbled blue cheese (or bleu, if you&#8217;re so inclined)<br \/>\n1\/2 cup mayonnaise<br \/>\n1\/8 cup sour cream<br \/>\n1 T lemon juice<br \/>\n1\/2 t Worcestershire sauce<\/p>\n<p>Combine all the ingredients for the dressing together in a bowl and blend them until you get the texture as smooth or as chunky as you like.<\/p>\n<p>Pour over the iceberg wedges, and top with fresh ground pepper if you like.<\/p>\n<\/div>\n<p>The barbequed shrimp is a Paul Prudhomme recipe, and if you&#8217;re thinking barbeque is a tomatoey sweet and tangy preparation, well, you&#8217;re wrong.  This has nothing to do with that.<\/p>\n<div style=\"margin:10px; padding: 10px; background: #FFFEEB; border: 1px solid black;\">\n<b>Barbequed Shrimp<\/b><br \/>\n<i>for two<\/i><br \/>\n<b>Seasoning<\/b><br \/>\n1\/2 t cayenne pepper<br \/>\n1\/2 t black pepper<br \/>\n1\/4 t salt<br \/>\n1\/4 t crushed red pepper<br \/>\n1\/4 t dried thyme<br \/>\n1\/4 t dried rosemary<br \/>\n1 t garlic powder<br \/>\ndash oregano<\/p>\n<p>Mix all the seasoning ingredients together in a bowl.<\/p>\n<p>1 stick butter (yes, this is a lot of butter.  If you have an issue with that, don&#8217;t try this recipe.)<br \/>\n1\/2 t Worcestershire sauce<br \/>\n1\/4 cup stock (chicken, shrimp, clam juice, or even water will work)<br \/>\n1\/4 cup beer at room temperature (drink the rest of the bottle while cooking, chef&#8217;s prerogative!)<\/p>\n<p>1\/2 pound of uncooked shrimp, peeled.<\/p>\n<p>In a heavy skillet over medium high heat melt the 2\/3&#8217;s of the butter with seasoning mix and Worcestershire sauce.<br \/>\nAdd the shrimp and cook 2 minutes. Shake the pan back and forth while cooking, don&#8217;t stir.<br \/>\nAdd the rest of the butter and the stock and beer, cook and shake for 2-3 more minutes.  You may need to flip your shrimp, depending on the skillet size.  If they&#8217;re not entirely covered by the sauce, you&#8217;ll probably need to flip them.<\/p>\n<p>Divide shrimp and sauce between two bowls and serve immediately.  <\/p>\n<p>Excellent with French bread to sop up the sauce.\n<\/p><\/div>\n<p>What a great hot weather meal!  The icy, crunchy lettuce with creamy rich dressing.  Then the fiery, peppery shrimp. A beautiful contrast of satisfying flavors, yet a small quantity to not weigh you down on a hot day.<\/p>\n<p>Some days it just all comes together perfectly.  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Miserably hot and humid here. I finally got tired of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-1555","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1555","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1555"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/1555\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1555"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1555"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1555"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}