Receta Shrimp Cocktail; Too many books; Weekly Menu
I love books.
All sorts of books: big ones, tiny ones, new ones, old ones, fact, fiction, entertaining, teaching.
Mon mari would say I like them a bit too much, since I have enough to start my own book shop.... or two.
Today I unpacked my 'good' books.
The leather-bound hard cover books.
The books I won't let him read.
I can read a paperback 3 times without it showing the least sign of use. It could go back on the rack in the store and no one would be the wiser.
By the time mon mari gets to page 25 of a paperback it looks like it's been through the hands of an entire army division.... in the rain.
He's not touching my good, leather books unless I'm in the room to supervise.
But that's okay. For most of the leather books he might be interested in reading I have a spare copy in paperback.
For some I even have a second spare copy in cheap hardcover.
Yes, I have a problem.
I unpacked my leather books today - now that the living room is finished I have a place to put them.
It took me all day.
Because there were so many boxes?
No, only 17.
It took me all day because I had to open each and every book, flip to a favorite passage (or two) and reacquaint myself. You might say I was saying hello after an 18 month separation.
With the Rubaiyat this happened quickly (short, but exquisitely beautiful). With the Iliad or the Bible it took a bit longer.
I discovered my Atlas is 25 years out of date..... Part with it? Are you crazy??
Then, naturally, I had to sort them, alphabetize them and put them all in their proper place.
Told you I have a problem.
Now that I have found horseradish, I no longer have a problem getting my little hands on a Shrimp Cocktail.
The equivalent in Europe is made with Mary Rose sauce.... Which is very good, kind of a mix of ketchup and mayonnaise, but it doesn't have any kick.
And, like I said, now that I have found horseradish..... (I hope they continue to stock it)
Shrimp Cocktail The amount of horseradish and optional hot sauce is entirely a matter of taste.
- 8oz (250gr) cleaned shrimp
- 2 eggs, hard boiled
- 1/2 cup (4oz, 120ml) ketchup
- 2 - 4 tbs prepared horseradish I used 4 or 5
- 1 tsp lemon juice
- dash hot sauce optional
Hard boil eggs.
If necessary clean shrimp and cook in an inch of water to which 6 peppercorns and a dash of lemon have been added, for 2 - 3 minutes, just until they turn opaque and start to curl. If already cleaned and cooked just rinse and pat dry with paper towels.
Mix ketchup, lemon and 2 tbs horseradish. Taste. Add more horseradish, ketchup, hot sauce, lemon, to taste. Spoon into small bowls or cups, or directly onto plates. Slice eggs. Arrange shrimp, eggs around sauce and serve.
In
addition
to
this,
for
the
weekly menu for February 19 we have Caramelized Onion Crespèu
Baked Snapper with Lemon Mustard Sauce, Steak with Shallot Red Wine Sauce, Chicken Breasts Duxelles...
and get the menu, complete recipes with meal preparation instruction,
and shopping list each Thursday. First two weeks FREE. (Reverse
seasons available for Australia, and others in the Southern Hemisphere).
For more recipes visit my internet cook book: Easy Gourmet Dinners.