The Muses of Weeki Wachee

7 09 2009

Inspiration can occur anywhere. That’s the great thing about the Art of Cooking. If God is everywhere, then so is the making of a tasty meal. Cleanliness may be next to Godliness, but no doubt something tasty is always on His menu. We spent the Labor Day weekend in Northern Florida near the bountiful Gulf of Mexico. As we were driving back, we saw the sign for Weeki Wachee. Weeki Wachee? After a bit it came to me-The Mermaids on that Travel Channel show. Now the possibility of viewing live mermaids was an experience I couldn’t pass up. It had rained the day before, but now the sky was blue with not too much humidity. We arrived a bit before show time and I hit the jackpot; it was mermaid calendar signing day. I purchased a calendar and dutifully stood in line as the shapely mermaids smiled and signed. How could you not be inspired? Within such ambiance surrounded by this divine burst of good fortune, my creative juices immediately resonated with their Muses-The Mermaids. Clearly Tail was on the Menu; delicious, fresh firm tail-Shrimp Tail. The result (as well as the inspiration) is down below and the recipe is also listed in the recipe section.

 

 

 

Caught like a fish out of water

Caught like a fish out of water

 

 

 

 

 

 

 

 

 

  

 

 

 

Doc with local harvest from the sea

Doc with local harvest from the sea

I think I hear a Siren song

I think I hear a Siren song

 

 

Wicked inspiration for Wicked Weeki Wachee Shrimp

Wicked inspiration for Wicked Weeki Wachee Shrimp

 

 

Doc with the Muse, er,  Mermaid

Doc with the Muse, er, Mermaid

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Weeki Wachee Shrimp

  • 6 garlic cloves
  • 4oz fresh grated Parmesan cheese
  • Approximately 0.75oz pine nuts
  • Approximately 1.5 -2.0 oz fresh basil
  • Approximately 1/3 cup good quality olive oil
  • 1 pound fresh shrimp, at least 21-25 count
  • 1/3 cup mead (may substitute white wine with 1tsp honey)
  • 2-3 sprigs of oregano and thyme
  • 1 bay leaf
  • 1 tbs Herb de Provence
  • 2 tsp hot paprika
  • 2 tsp sweet paprika
  • 1 fresh hot pepper, split lengthwise
  • 1 tsp salt
  • 1 cup water
  • 6 pieces Parma prosciutto, sliced paper thin

Combine the garlic, cheese, pine nuts, basil and oil to make a thick pesto paste; set aside. Clean and devein the shrimp. Combine all the remaining ingredients, except the ham, in a saucepan. Bring the liquid to a simmer. Add the shrimp and poach for 2 minutes. They should be slightly under done, just starting to turn pink. Remove from the heat and place the shrimp in an ice bath to stop the shrimp from cooking. Lay out the prosciutto and smear 1 side with the pesto. Cut the Parma into strips and wrap the shrimps, with the pesto side facing the shrimp. Arrange under the broiler and broil for 1-2 minutes. The ham should get just a little crisp to it. Remove and serve, serves 6.

wwshrimp

 

 

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