5 lb's shrimp 8-12's
2lbs of Pickled Shrimp
2lbs of Crab Salad(excellent)
2 lb's of Jimmys holiday crab dip(excellent, i get it for every family event now, I'll check where they sell it in Indy, cause i think you'll like this stuff Indyf)
i bought a nice t-bone from the butcher, so i'm set. So he brings the shrimp by, and tells me he thinks he got eazy-peel, which i learn, means their backs r cracked and deveined(usually in the bigger shrimp), and i put them in the freezer, then bring them out this afternoon to get peeled and put into aluminum foil for saturday. We'll they weren't eazy-peel, they were shelled and not deveined. So i spent close to an hour de-shitting the damn things. And these aren't like your normal shrimp, these damn things had huge turd canals, and it took forever it seemed. So now they are done, 1 packet has lemon,garlic salt,butter,garlic , the 2nd one has butter, cajan mix, and lemon. They turned out perfect last time, we'll see.
so, here's what we got so far"
shrimp depoop'd and ready for seasoning
The dips-n-sides Pickled shrimp on left, Jimmys holiday crab dip in back, and Crab salad on right
have more when i return from KC. Anyone bought a half a cow? were the cuts better than from your local butcher???? Less fat or more fat on cuts? Was offered half a cow for basically processing costs, and was curious if it's better or worse. (mo beef)
