bloody mary shrimp

I was bragging to Anthony Gregory about the delicious excellence of last night's fish soup, crediting the flavorful catfish.

Mr. Gregory said he loves Catfish Po'Boy. I looked over the recipe and decided that my beloved missus would never eat it.

I've cooked for myself for a quarter century now, but until a couple of years ago, it was all bachelor food: cooking to feed my bachelor self and occasionally my bachelor friends. Women have never been impressed by any of it -- except for my omelets. First of all, bachelor food tends to all be the same color: sort of brownish red. This is because single men tend to focus on flavor and not presentation or variety ... or nutrition. Secondly, if God didn't want us to (deep) fry our food, then why did He make it taste so damn good that way? Women do not accept this logic.

These thoughts reminded me of my first transitional step between bachelor cook and the kind of househusband cook who now knows to serve everything on a bed of baby spinach:

Bloody Mary Shrimp (& Shells)
I suppose you could use a bloody mary mix, but why would you want to?

Here's a decent recipe at About.com. I use V8 instead of tomato juice: 8 ounces. Tablespoon of Tabasco, tablespoon of Worcestershire, tablespoon of lemon juice, jigger of vodka. Easy as anything. Make 2 bloody marys, one for the recipe and one for the cook.

Stir fry some fresh shrimp in a wok, add the bloody mary, stir until it thickens, serve over pasta shells. Awfully darn good for so little work.