Like where on Earth did that come from? It just totally snuck up on me this year. All the sudden it’s Christmas, then it’s the Super Bowl, then Valentines Day and now it’s already time for Mardi Gras? What?! I don’t know, but I might as well just starting getting ready for Easter because before you know it, that’s gonna be here too. Not that I am complaining, I find Easter kind of fun. Thinking it’s all those pastel colors and feelings of spring.
And you guys, speaking of Spring? Wow, we are sure getting a taste of it here in Colorado. It’s kind of crazy because I know that Boston and the east have been getting dumped on (Kai has been there for weeks filming. Now Brendan, Kai and Red are in NJ doing a project for Red Bull – no shortage of snow there either!). You know what though? For some reason I am totally jealous. Normally by this time of year I am DONE with the snow, but I don’t know, something is different this year. We have had a lot of sun and warm temps the past month, so I could actually get pretty excited for a good snowstorm. Don’t get me wrong, I mean, I would still totally hop on a plane to a tropical place without even thinking about it if the chance was presented to me, but seeing as that is not going to happen, I am still A OK with winter. Weird. Maybe it’s because I have finally realized that spring in the mountains really just means more snow storms…and mud, and summer in the mountains really just means late afternoon rain (I hate rain!). Or maybe we just need one more snow storm and I will tire of it…yeah, that’ll probably do me in. Either way, I am pretty happy with what I’ve got right now. So that’s good.
Something else that’s also very good – this big easy style saucy creole shrimp. It’s got flavor, sauce, beer, rice and more beer – but only in bread form…which if you are asking me, is really the best form. And it’s simple, quick, no pain and all gain! AND… it’s extra warm and cozy. Thinking that a lot of you need warm and cozy right now. My grandma back in Ohio said it has been in the negative temps. Yikes.
Good thing this has everything to keep you feeling all warm inside. I’m talking spice and carbs, duh – winter essentials. Along with chocolate, but yeah, you already knew that.
I made my creole shrimp a little different than most. I added some spicy chorizo (YUM) and made it more stew-like (you know so you can take that beer bread and soak up all the sauce). And seeing as it takes less than an hour to make, it’s the perfect dish for a Monday night.
Oh but umm, beer bread soaked in shrimp creole sauce? Bestest. Thing. Ever.
