Beyond Cuckoo

The Magic behind Spiced Shrimp

Divine Intervention, Celestial Alignment, Karma, whatever, are writers’ friends. We sit for hours, days, weeks even months contemplating, researching, editing, struggling and then one day a miniscule grain of brain itches and we have to scratch. I’m not sure this is one of those days, but I’ll give it my best shot.

Recently Patricia V. Davis launched a new project—a trilogy of “The Secret Spice Café” novels—Cooking for Ghosts and Lost Lovers. Coincidentally, I have a mess of a novel idea, that has to do with Amazonian Secrets, Ayahuasca (a hallucinogen of sorts), Shamanism and I’m not sure what else yet—so don’t hold me to a deadline. However, that itch that I haven’t been able to scratch, may have a start in a culinary recipe. Patricia has teased a recipe contest. (opening soon–website address below) Now, if I let social media carry this from my blog all over creation, I’ll probably be pre-published and disqualified, so it goes.

Magic Spiced Shrimp

Prep Time: Eternity or if you’re handy around the kitchen, 25 minutes.

Cook Time: Not an eternity—like 20 minutes.

1 lb. large raw shrimp, peeled, deveined, tails removed

1 Tablespoon olive oil

1 large shallot finely chopped

Garlic—as much as you like, also chopped

1 large lemon, zested and juiced

Some wine, sherry, brandy—whatever suits you—splash in as much as you want

1 cup of broth; vegetable, chicken, or fish (no beef)

Snip fresh magic herbs:

All herbal ingredients must be harvested where you are, not where you were, or where you want to be. How do you feel today? Minty? Pungent? Sweet? Find the herbs that match. Pick them from your garden, windowsill, or they can be out of your refrigerator—but nothing dried or pasted. Snip ‘em up with kitchen shears—no chopping. Carefully blend the mixture, tie it in cheesecloth, thread kitchen twine thought the knot and wear it as a necklace for a while. You decide how long—this sets the magic.  Could be just a few minutes, or it could be with an hour meditation, (you’re the chef), but it must hang over your heart as you prepare to cook.

1. Cut the shrimp lengthwise and set aside.
2. Find the heaviest skillet you have. Think cauldron.
3. Heat the oil and sauté the shallots and garlic for a few minutes.
4. Add the shrimp, lemon zest and juice.
5. Pour in your liquor. Take a swig, if you like. Add the broth.

Wait until the herbal mixture says something. It will, if you listen. When you’ve heard, proceed.

Add a half a cube (4 Tablespoons) of the freshest dairy butter you can find to the pan. If you’ve churned it yourself, that’s the best. Carefully open your heart pouch of herbs and add them to the mixture. As they soften, mesh and meld, grate fresh parmesan cheese. Pour the sauté into individual bowls, sprinkle with parmesan and serve. You can eat alone, with someone special, or even someone you despise—your choice—the herbs will change with each meal–as does life.

Special Thanks to Patricia V. Davis: http://www.patriciavdavis.com/new_cooking_for_ghosts

Bookmark her site for upcoming contest details.