A little something extra?
I'm going with stogiemonger is about to kick your ass.

Thank you Jacque. Way too generous, sir!

Your title confuses dis 🌫 but That's One Helluva Hit on my Vet right there....Well Done!!!

Nice smokes you got there

And that's unusual....how?
Added a parenthetical subtitle for the confused folks.

Not unusual...#-o and Thanks for the Hint

Dayum, there is a little extra in there. And the cigars ain't too bad either.

I hope you can find at least something interesting in there, to enjoy.

I had fun putting it together.

This is merely "something extra" to say I appreciate your contribution.

Thanks again for supporting our troops!

Cigar selection was right in my wheelhouse, similar taste. I think we can enjoy all of that. Only one thing i don't know what to do with, dried shrimp? Don't think I've seen those before.

Nice smokes!

The shrimp? Well let's see, there's boiled shrimp, fried shrimp, baked shrimp, stewed shrimp, orange shrimp, lemon shrimp, coconut shrimp, garlic shrimp, shrimp kabobs, shrimp salad....

Nice swing.... And hit

The sun dried shrimp may be reconstituted and added to your favorite dish after a brief soak. This can add a desirable "fishy taste" to enhance dishes, but, be careful, these guys are very salty.

In Asian cuisine they are often added into stir fry or soups, typically.

In creole cuisine, they would be added to gumbo, etouffee, or just about any dish when shrimp were out of season, and could not be obtained fresh.

I eat them like a pub snack, myself, while drinking beer. Just open package, and eat one between sips of your favorite cold beer. The damn things are addictive.

Freeze dried shrimp have been a part of the Cajun culture for as long as they have been in Louisiana. When the Acadians settled in Coastal Louisiana they caught shrimp during the inland migrations. Since they had no refrigeration at that time the shrimp were scattered on tables to dry. Once dry they were stored in onion sacks that were hung from the rafters in their homes and sheds.

They can be used in most any dish requiring shrimp. Simply soak them in cold water until they rehydrate then add them in. My aunt used to chop them up and use them like tuna to make a sandwich spread. I've eaten countless shrimp sandwichs while fishing the coastal marshes for specks and reds. My mom uses them to makes a shrimp dip that we eat while sitting around on Saturday nights watching LSU. I'll dig up that recipe and post it as soon as I get up.

This is the recipe my mom used to make her shrimp mold. She has a shrimp shaped mold that she would use to "set" the dip in. When it firms up, she would put it on a serving platter. Then we use butter knives, spoon or what ever to scoop the dip onto crackers or potato chips. The freeze dried shrimp give a very concentrated shrimp flavor to this dish which makes it really good.

Shrimp Mold Recipe:
1 cup freeze dried shrimp coarsely chopped
1/2 can of tomato soup
4 oz cream cheese
1/2 cup mayonnaise
1 packet unflavored gelatin
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
salt & pepper to taste
Cajun style seasoning mix

Soak the shrimp in cold water for about 10-15 minutes until they soften a bit. Mix the gelatin in a 1/4 cup od cold water. Heat & melt the soup and cream cheese. Remove from heat and add gelatin. Whisk until all lumps are gone, if needed reheat to remove lumps. Remove from heat and let cool. Add mayonnaise, green onions, celery & shrimp. Mix thoroughly & season to taste. Put into a food mold or any bowl and refrigerate When it sets (about 2-4 hours) place a serving platter on top of the mold and invert it. After a minute or two the dip should fall from the container onto the serving platter.

As far as seasoning it goes, I keep a bag of Louisiana Fish Fry Crawfish, Shrimp & Crab Boil in my pantry at all times. It gives any dish that boiled seafood taste. Sprinkle as much as you want.

You can buy it direct from the manufacturer's webpage:
http://www.louisianafishfry.com/products/Seafood-Boils/Pour--Boil-Powder