The
Port Arthur area offers an opportunity for seafood everywhere. We love it. Out.
But we never think of a shrimp boil at our house. It looks complicated.
Zatarain’s,
your secret is out. The company sent an array of spices that demonstrate how
easy it is to get your shrimp, crab and crawfish on at home. You basically rip
open a box or screw off the lid to the liquid stuff and you’re set.
It
was almost embarrassing how many compliments I got from boiling a pot of water
and dumping in corn, potatoes, shrimp and spices. Almost embarrassing. I could
handle it.
I
loved spreading newspaper all over the table and wrapping up the shells and
cobs. Cleanup was done, except for shrimp leftovers that my sister and daughter
peeled and worked into rice. I got shrimp fried rice for breakfast the next
day.
And
about the rice. I seasoned it with some of the liquid flavoring. It didn’t
change the color of the rice much, but that flavor made it pop. My mom has
heard of seasoning green beans with the liquid boil. I’m keeping some at the
ready.
Zatarain’s
offerings include Fish Fri; crawfish, shrimp & crab boil with nothing to
add; the boil in bag version of the boil; and liquid shrimp & crab boil in
a bottle with variations of lemon and garlic. Find at www.zatarains.com such as zesty
bacon-wrapped shrimp and slow cooker chicken and shrimp jambalaya.
Gather
friends and share that Southeast Texas Cajun culture flavor.
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