|Welcome to Cocoa Beach|
|Garlic Butter Blue Crabs|
|Atlantic Seafood's Jumbo Shrimp|
It's getting pretty close to my birthday, and inevitably now that my life is UNCENSORED, I'm looking to get some new ink. We scouted the area for just the right place, making friends along the way. Shout out to Fathead Pierce of Studio XIII for the excellent customer service, stunning competence, and general affability! He changed my lip jewelry to 14K, sold me another piece in purple titanium, entertained us with his witty commentary, and was just a cool cat. We'll be back to see him & the crew at Studio XIII again soon.
|Ed Madigan's ABW|
|Erika Lyn & I|
|My Newest Piece by, Argyle Franks|
|Castle in the sand|
The next morning the plan was to find a local joint for breakfast. We slept in and this idea was scrapped in lieu of washing clothes. Nobody wants to do chores, but it is a necessity. We found an ideal spot about a mile from where we were, just down A1A S. While the clothes were washing I made us a couple of Dagwood sandwiches and we finished both the sandwiches and the laundry in record time. Nothing says motivation like going outside to play! We had passed what looked to be a dog park on our way to the laundrymat (Lori Wilson Park) and decided the pup needed some run time. This facility was amazing. It had a seperate enclosed area to wash your pooch and two large fenced in runs for big and small dogs. Harley had a blast playing with the other dogs, all the scattered community toys, plastic swimming pools, and attention from all the other dog owners. It is a must see for all dog owners when visiting Cocoa Beach. As it's a free perk to the public, I think next time we're down we'll drop a donation off. Knowing our time was getting limited, we washed our pooch and eased on down the road.
|GG, Chris, & Argyle|
|Nichole & Argyle|
|Shrimp Stir Fry|
1.5 lbs jumbo shrimp
1/4 lg orange pepper, diced medium
1 pkg baby portabella mushrooms, sliced
1 pkg green onions diced
2 pkgs Uncle Ben's Long Grain &Wild Rice blend (the 90 sec kind)
2 T fresh minced garlic
1 T pureed fresh ginger
2 dashes toasted sesame oil
1-2 T Plugra butter (or equivalent, Land O' Lakes rated right up there according to Cook's magazine)
1 tsp Paul Prudomme's Seafood Seasoning
sea salt & cracked black pepper to taste
Now here's the fun part, peel and de-vein your lovely shrimp. I know it sucks, but it's worth it even in a truck. Set these aside, get your pan hot, add the butter, garlic, ginger, toasted sesame oil, mushrooms, and bell pepper to sautee a few minutes. As these are getting happy, add the shrimp. When they've been added, season it all with the Paul Prudomme's, sea salt, and cracked pepper. When you've seasoned your dish, this is about the right time to flip your shrimp. At this point your shrimp are almost done (please remember shrimp are done as soon as they're bright pink or red) add the rice packets, with about a 1/4 c of water, and cover to finish. When the water eveaporates, your dish is almost done. Give it a quick stir, and add the green onions over the top and serve. Easy as pie.
I hope y'all enjoy this dish as much as we did, it was easy, quick, and a guaranteed ice breaker. Nothing super fancy, we ate off of paper plates with disposable silverware and felt like kings. Whenever you're in Cocoa Beach, look up my peeps @ABW and at Studio XIII, they're incredible artists and just the salt of the Earth. Look out for more from us soon, and until next time, eat well, laugh often, and drive America's highways safely.