LONGLEAF STORIES

full circle in the hundred acre wood

Joe Patti's 3-22-04 001

It’s always busy at Joe Patti’s Seafood. . . even on a Monday afternoon. We picked up some pretty shrimp for tonight and some salmon for tomorrow.

Joe Patti's 3-22-04 015-1

 

We cooked the shrimp with a bag of Zatarain’s Shrimp Boil, spiced up with extra cut dried red peppers, a lemon, a bottle of beer and some salt. For dipping, I like to mix ketchup, Worcestershire sauce, horseradish and Tabasco.

 

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