Gotta have grits with that :mrgreen:
Well, there's always tomorrow. :mrgreen:...sorry I forgot to take the pictures.
I will try to get pics tomorrow before the pot is attacked.Man that sounds GOOD! I may have to try that out soon.
Well, there's always tomorrow. :mrgreen:
Seriously. I'd like to see some pictures.
Thanks, and it's stupid easy to make too...I'm beginning to wish I had never cooked it the first time, before the meal was over, grandson #1 was asking when we were having it again...Holy crap man! That looks amazing!!!
Just ate a huge burger and am now instantly hungry again. Thanks!
I know. I can cook an awesome crawfish etouffee but when it comes to shrimp etouffee I am an utter failure. I've tried more than a dozen recipes and can't find one that meets my standards. I can tell you this though, if you're ever in Baton Rouge go to Mike Anderson's restaurant and get the shrimp Norman. It is huge fried butterflied shrimp with the most amazing crab etouffee on top of them. You'll swear you died and went to heaven.That makes me itch for some etouffé!
It just comes out tasting bland and there is no shrimpy flavor to it. Kinda hard to explain. I've even tried boiling the shrimp shells to make a shrimp stock an adding that to the mixture but it doesn't help. I would kill for a good tasting shrimp ettouffee that works....grrrrrWhat is it that your shrimp etouffé lacks? How different is it from your crawfish version?
For me, I try to always keep dungeness crab shells in the freezer to make my base, adding in the specific critter's shells for oomph
I normally buy what the local store has here in Saratoga....they don't have heads on them.What shrimp are you using? Have you boiled the heads with the stock too?