I have never been to a lobster feast…or a clam bake. So, we were quite excited when we saw The Deloach Vineyards members only Lobster Feast. The date was within a week of our 34th Anniversary, so we made reservations, which lead to this whole, sweet Napa and Sonoma mini vacation.
A family that we know very well visited the East Coast this last month. They took lots of pictures of their trip which we enjoyed seeing on Facebook. They did make a stop in Maine and began showing photos of lobster rolls. I couldn’t get my mind off lobster rolls (especially after seeing so many pictures), so I thought we should make them with our own spin.
Having dinner on the “terrace” sounds so classy and upscale. It was actually in the backyard, but it seems like a terrace, to me.
Now, here’s a recipe that can be made quickly and is great for a weeknight autumn evening. Satisfying, spicy, shrimpy and delicious. But, don’t forget to remove the shells from the shrimp.
Orange fish is one of my favorite fish to eat.
But, don’t worry, this post is not about eating Clown Fish…or even goldfish.
I found this photo on Facebook, but I do not know who to credit. Here’s a link: Fish Face
I know there are people in the world who do not like shrimp. I am hoping that they are few and far between because, what’s not to like about shrimp? They are pretty. They are a nice color. They taste like the sea. They are a little sweet. They are a little crunchy. They go with lots of things…pasta, rice, risotto, steak, sour dough bread, spicy sauce, butter, garlic, and, of course, wine. And they are good all by themselves. You can also eat them hot or cold. They are truly versatile while being delicious . You can even eat them “cooked” in lime juice (ceviche), without any heat. Amazing little creatures.