In the finest of ailments, it was virtually a five-hour generate to my brother-in-law’s household in Baton Rouge, Louisiana, from our residence in the Mississippi Delta.
But it took considerably for a longer time, many thanks to a torrential downpour for practically the full excursion. By the time we arrived, street-weary and bedraggled, it was lengthy earlier dusk.
Johnny welcomed us into his brightly lit kitchen. By the time we concluded a rigid drink, the property smelled heavenly. I noticed no indications of food items prep anyplace there ended up no pots simmering on the stove. I could not envision what he had planned to feed us.
The kitchen desk was included with a affordable vinyl cloth, which must have offered me a clue about what was to come. There were being no plates, no silverware only two baskets of sliced baguette, just one at each and every conclude of the table.
Johnny was a excellent cook, I understood, because we talked about food items anytime we observed each and every other. When he set a baking dish of shrimp in the center of the table, every thing became very clear.
He was serving us Cajun-model barbecued shrimp, redolent of garlic, peppery with spices, and overwhelmingly alluring.
There is no grilling involved in this shrimp — Johnny’s model was baked, and that’s how I make it, too, but you can also prepare it on the stovetop.
We all dove in right away, taking in with our fingers. For me, the rhythm was a shrimp, then a swab of bread in the buttery juices, an additional shrimp or two, then extra bread. The vinyl fabric meant that we could just chuck the shrimp’s emptied shells on the desk with no worrying about staining.