|Return visit to Shaggy's in Biloxi MS|
|Shrimp po'bou and Magnolia brew|
Seated amidst the birds that fly in through the open beachfront windows, we ordered and had cold brews. I am partial to Pecan by Magnolia Brew of MS but Jerry is just as happy with his Bud. Shrimp po'boy for me and he opted for something not heard of before, a turf burger. When he asked our waitress "what's that" she replied a 1/2 lb burger, topped with fried shrimp and cheese. Jerry does not like cheese, so he asked that it be held, but bring on the rest. Well the gulf shores here have the very best shrimp in the country. And look at that po boy! No way could I do justice other than eating the shrimp solitary sans the wonderful bread, and the garlic french fires at Shaggy's are to die for, some things have not changed, hooray! Well it was now 2:30PM and as we looked at each other and our food we knew we would not want to eat tonight, this would be our meal of the day. Which brings me to the title of this post, eating is the past time of the south.
|Shaggy's bar all open along the right side|
|Jeaux, our RV host, behind the Mardi Gras dframe|
Biloxi Butter Butter must be at room temperature, not melted but soft, mix all ingredients well and serve. May be made ahead of time and refrigerated, but bring to room temperature to spread.
1/2 pound fresh shrimp, cooked, drained dry, cooled & chopped
3 Tablespoons lemon juice (fresh lemons)
1/2 cup butter (real stuff, no oleos)
2 Tablespoons pure ground horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
drops of tabasco, to your taste
Mix and serve on crackers, crusty french bread with great glasses of wine or gin and tonics or beer or??? Well that's the gist of food here in the south, plentiful and y'all have some now, h'yeah!. No we did not eat this evening other than a few slices of this spread on delicious bread. They tell me the wine rinses it down well and dilutes an ill effect. Ok sounds good to me! So ends another balmy sunny beach day along the MS gulf shores.