For me, the weird part to skip would be the pecans, not the sour
cream!

Pecans are hard to eat when you have no teef to chew them with. :)

I was with my hippie friends and had to dance around a bit
to find stuff that I'd eat - I found Artisana Organic raw
walnut butter with cashews, which was surprisingly moreish,
savory and slightly sweet with good nut flavor and
reasonably fresh-tasting, which makes me think, why not find
butters or make them yourself? If you do it yourself, you
can add salt, sugar, garlic, high-fructose corn syrup, or
whatever suits you.

+

The only good pun is a bad pun.

Puns are bad but poetry is verse.

Yeah - puns are for the prose.

"Puns are the highest form of literature." -- Alfred Hitchcock
I love puns. The more groans I get, the bolder I become. ;)

I'll remember to hold my tongue, then (ouch, that
hurts).

To wit:
An American, a Frenchman, a Spaniard, and a German were in Venice

watching a

street performer when suddenly a throng of tourists came between the small group and the performer. He calls out, "Can you still see me?"
The group responds: "Yeah." "Oui." "Si." "Ja."
(I rest my case.)

On what?

Title: Acadian Peppered Shrimp

This bears a pretty close resemblance to what has become
known as New Orleans barbecue shrimp, which has not much
if anything to do with what is known as barbecue anyplace
else that I know of.

1 lb Butter
4 lb Large raw shrimp in shells

That's a lot of food for 4. Pascale's Manale, see below,
would offer half that per serving.

mahogany color, about 10 minutes. Add the shrimp, stir- ring and
turning to coat well with the seasoned Butter. Cook until the shrimp
have turned a rich deep pink, about 10 minutes.Serve the shrimp in
their shells, peeling them at the table. From Nathalie Dupree's "New
Southern Cooking"

Sean
(who is an incorrigable punster; don't incorriage him)

I'd not have the corrige to do so.

Barbecue Shrimp
cat: main, New Orleans, shellfish
servings: 2

1 lb (21/25 count) shrimp, heads removed
- M's note: keep the heads!
5 ts Manale Spice (recipe follows)
1/2 ts minced garlic
1/2 ts Worcestershire sauce
1/4 ts Louisiana hot sauce
3/4 c extra virgin olive oil
1/2 c white wine
1 Tb unsalted butter
French bread for serving

Wash shrimp and pat dry. Put shrimp in a large skillet
over high heat and add Manale Spice, garlic, Worcester,
and hot sauce, stirring constantly. Pour olive oil over
shrimp, then add white wine. Stir to blend all ingredients
thoroughly. Continue cooking over high heat for 8 min,
stirring frequently. Add butter, and cook an additional
2 min until butter is thoroughly melted and blended in.
Be careful not to overcook shrimp or they will become
tough. Serve with French bread for dipping in sauce.

Chef Mark DeFelice, Pascal's Manale
Louisiana Cookin' magazine 10/06

P.S. The Manale spice recipe can be had from the next post
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