Christmas Eve 2010 and I am home alone, its thirty-five degrees outside, cold, very cold for Florida, a major water main  almost six feet in diameter burst three miles from me and I have no water. 

Neither did anyone else in the mid south half of the county.  About 300, 000 homes.  Might be out for up to thirty to forty hours, possibly longer.  I had to cancel plans we had for the Holiday because I felt assistance might be needed in our condos if any of my neighbors panicked.

I have  a thirty day four person Hurricane survival setup in my garage six feet high on a shelf above the highest water levels with potable water, food including MRE’s, gas stoves and lights, Meds and First Aid etc. 

I do for hygienic reasons stock six gallons of potable drinking water in my garage for coffee, hot chocolate and dental care.

Since the county was in the same mess I was in, I knew the restaurants had no water either. And they were ordered closed as required by law for "health reasons".   No toilets, nor dishwashers and we are a tourist town so many of our restaurants do a lot of business feeding tourists over Christmas.   To use my own facilities, I innovated, I went down to the pool, took water from the pool in buckets to use in the bathroom.  

So I just went on cooking survival instinct (CSI) and voila, a one skillet put together and it was great. I had both diced chicken marinating in the fridge and a pound of shrimp. I chose the shrimp, if the power went out the shrimp would pass first. The chicken was in heavy teriyaki sauce.


3 tablespoons Olive Oil
1 pound Shrimp medium or equivalent in large size
3 cloves Garlic, smashed and chopped fine
2 Tablespoons Butter
1/4 cup fresh parsley
1 diced green onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup instant rice
1/1/4 cup Swanson low sodium chicken broth
1 can ROTEL tomatoes and chilis
Crystal Louisiana Pepper Sauce to taste (Optional, the Rotel is enough for most)
Parmesan cheese - I use a zester, with Parmigiano Reggiano, all you want, enjoy.

In a 12 inch skillet, medium heat, sauté the olive oil and garlic, just flavor the oil, don’t burn it, add the chicken broth for the instant rice, salt and pepper.  After the rice fluffs up, add the butter, the ROTEL, the whole can, the parsley, green onion and the shrimp. Cook till the shrimp looks right.  about three to four minutes, don’t overcook.  Toss it for even cooking and final season with salt, pepper, and Crystal sauce or some Franks sauce.   I ate the whole thing...

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