All is shadow here below! The world is a shadow; and it passes away! The creature is a shadow; and the loveliest and the fondest may be the first to die! Health is a shadow; fading, and in a moment gone! Wealth is a shadow; today upon the summit of affluence, tomorrow at its base, plunged into poverty and dependence! Human friendships and creature affections are but shadows; sweet and pleasant while they last, but, with a worm feeding at the root of all created good, the sheltering gourd soon withers, exposing us to the sun's burning heat by day, and to the frost's cold chill by night! Oh, yes! “Passing Away” is indelibly inscribed upon everything here below! Yet how slow are we to realize the solemn lesson: “What shadows we are, and what shadows we pursue!” Unconverted reader, what is your life but a vapor that passes away?and what are its pursuits but shadows; unreal, unsatisfying, evanescent? Your rank, your wealth, your honors, your pleasures, are but phantoms which appear but for a little while, and then are lost in the deeper shadow of the grave, and the still deeper and longer shadow of eternity! Oh, turn from these dreams and hallucinations, and, as a rational, accountable, immortal being, on your way to judgment, fix your mind upon your solemn, endless future! You are going to die! And, oh, when that dread hour comes, so real and appalling, how will your past life appear?

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Seafood	Cajun	Shellfish, Shrimps, Cajun	12	Servings

INGREDIENTS

3	lb	Shrimps, medium-size or
2	tb	Unsalted butter
1	lg	Garlic clove, fine chopped
1	cn	Beer (12 oz.)
1/2	ts	Salt
1/2	ts	Thyme leaves, crumbled
1/4	ts	Ground hot red, pepper (up to 1/2 ts)
1/4	ts	Tsp. black pepper (up to 1/2 ts)
1/4	ts	Oregano leaves, crumbled
1/8	ts	Crushed red pepper flakes (up to 1/4 ts)

INSTRUCTIONS

1. Cut through shell of each shrimp along back to tail; remove vein,
leaving shell on; or remove shells for easier handling when serving.
2. Melt butter in large saucepan over medium heat. Add garlic; cook 1
minute. Add beer, salt, thyme, ground red hot pepper, black pepper, oregano
and red pepper flakes. Bring to boiling. Lower heat; cover and simmer 10
minutes. Add shrimp; cover and simmer 1 to 2 minutes or until shrimp are
tender. Do not drain. Serve hot or chilled with broth.
3. Serve the peppery shrimp, simmered in beer, in a large bowl with the
cooking liquid and plenty of bread for soaking up the broth. Garnish with
lemon wedges. The shrimp are also delicious served chilled. Recipe can be
halved or doubled.
MAKE-AHEAD TIP: The shrimp can be prepared a day ahead and refrigerated,
covered, and then served chilled. Source: Family Circle. From: CJHARTLIN
Posted to MC-Recipe Digest V1 #561 by Nancy Berry <nlberry@prodigy.net> on
Apr 10, 1997

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