Today is the South Bay New Orleans Jazz Club monthly meeting. These have proved to be fruitful sources for funny stories so will see what can be gleaned today.
Meantime, this worked out well...Richie brought home a pound of good-sized shrimp, so I steamed them in water with Old Bay seasoning and a splash of vinegar and served them peel and eat style. I made a Szechuan aioli as the dipping sauce. "Szechuan aioli" is fancy for: Szechuan sauce and mayonnaise. Sounds a great deal fancier than it is which is key to eating quickly and well. No fuss, no muss.
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