The pickle man

Monday, February 28, 2011

Frogs, Bears, and Florida Shrimp

Tonight was a very busy night. 

First, it's Monday, so I had Quiz Bowl practice after school.  It's the competitive sport for the smart kids ;)  Seriously, we won state last year! 

Second, my four year old (with some coaxing from his parents) picked tonight as frog release night. 

Do you have any idea how many crickets 2 bullfrogs eat? Or what crickets cost in February?  Let's just say that when the frog is as expensive as the dog... it's time to return it to it's proper job of eating mosquitoes. 

And then, I had to play with the baby.  A lot.  Because he's really cute, and little, and I'm getting sentimental about how fast he is growing.  

So this is currently his favorite game: 

Odd? Probably...

But hey, look at the smile!  This guy is currently positioned over the diaper changing area, so it gives him something to look at.
But I realize that some might find this a little disturbing... especially considering that at some point, this was a real bear. 

My great-grandfather killed it, shortly after the end of World War II. 

Dixon named it Dotious as a child (as in "super-cali-fragilistic-expialidotious).

So anyway, with the busy night we are having, I made a super quick supper. 

Growing up, we called these Florida shrimp because my mom usually only made them in Florida.

In Destin, we always got Royal Reds (they are AMAZING), but any fresh or frozen shrimp will work.

1/2 stick butter, melted but not hot.
2-3 Tablespoons olive oil
1/2 tsp red pepper flakes
2-3 tsp minced garlic
2 tsp Worcestershire
2 Tablespoons fresh squeezed lemon juice
1 lb fresh large shrimp *(peeling is optional... Normally, I peel them so there is less work at the table, but tonight I did not have time, so I just cooked them shells on and we peeled and ate.  If you go this route, bring the whole roll of paper towels to the table).

Preheat oven to 450. 
Combine melted butter with the seasonings.
Place shrimp in a baking dish.  Top with butter, seasonings, and lemon juice. 

Bake uncovered for 6-8 minutes, until shrimp are pink (8-10 minutes if unpeeled).

(and this is not optional)
Pour the yummy butter lemon mixture into a bowl and serve it with crusty French bread. 

Actually, tonight Dixon picked ciabatta at the store.  It was delicious.  I need to learn how to make it. 

Anyway, Happy Monday!  

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