I'm in the mood for some shrimp etouffee this weekend. Ya got a recipe bro?
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Calling Cajun Blake..... got your ears on?
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http://www.nolacuisine.com/2006/12/2...ouffee-recipe/
buy shrimp with the head and shells on to make your shrimp stock. (or you can buy Lobster base which will make a great stock). I would butterfly shrimp after deveining, do NOT cook shrimp to long since they tend to shrink and get tough when overcooked.
Last edited by Cajun Blake; 12-05-2017, 10:01 AM.
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