Day 33

What's on the menu:

Steamed shrimp
Tossed salad
Baked potato
Andes' layered frozen mousse pie

Steamed shrimp

I put 2 lb. shrimp in a large pot and barely covered shrimp with water.

To this I added:
1 can of light beer
3 lemons cut in half, squeeze juice and also put in the left over lemons
Old bay seasoning ( 2 TB)
McCormick California style garlic salt (1 TB)
Salt ( 1 TB)

Stir all the above and add to shrimp and water and let set several hours

When ready to cook, drain off liquid and pour back into pot and bring to boil. When liquid comes to a boil, add shrimp. Bring back to a boil only.

Drain shrimp from liquid and while shrimp is hot add more butter, garlic salt and bay seasoning.

Tossed salad (fixed like you want)

Baked potato (fixed like you want)

Andes' layered frozen mousse pie
2 cup vanilla ice cream (softened)
2 cups Andes creme de menthe baking chips
1 ready to use chocolate wafer crumb crust
1-1/2 cups of whipping cream, separated
2 egg yolks

Stir 1/2 cups of Andes' creme de menthe baking chips into softened vanilla ice cream. Spread into crust and freeze.
Melt remaining Andes' chips with 1/2 cup of whipping cream in sauce pan over low heat, stirring constantly.
Remove from heat and add egg yolks and continue to cook on medium low heat until thickened about 3-5 minutes stirring constantly. Do not let come to a boil.
Cool to room temperature.
Whip remaining 1 cup of whipping cream until stiff peak forms.
Fold into baking chip mixture.
Spread over ice cream in crust.
Freeze

I have never made this before but found the recipe on the back of the Andes' creme de menthe baking chips. I love Andes' mints so thought this would be a sure winner. I love to try new recipes. I like this.