OMG I had shrimp... (1 Viewer)

Semper

Super Forum Fanatic
VIP Contributor
Joined
Sep 20, 1998
Messages
8,828
Reaction score
10,529
Age
51
Offline
etouffee for the first time tonight. I found a recipe online at Shrimp Etouffee Recipe | Nola Cuisine and I can't believe how freakin good it was. I won't say its as good as crawfish, but it is now my 2nd favorite way to eat shrimp. Fried of course being #1.
 

BHM

Can't please 'em all
Gold VIP Contributor
Joined
Mar 16, 2006
Messages
15,217
Reaction score
14,078
Age
55
Location
Lafayette, LA
Offline
Tastes like chicken.
 

Chinny

Cinnamon and Desperation
Joined
Oct 13, 2008
Messages
3,182
Reaction score
1,028
Location
Terrytown
Offline
etouffee for the first time tonight. I found a recipe online at Shrimp Etouffee Recipe | Nola Cuisine and I can't believe how freakin good it was. I won't say its as good as crawfish, but it is now my 2nd favorite way to eat shrimp. Fried of course being #1.
Have you had "bbq" shrimp? (Not really barbecue). The only real way I like shrimp is BBQ
 

dtc

VIP Subscribing Member
VIP Contributor
Joined
Dec 26, 2006
Messages
29,382
Reaction score
28,462
Location
Redneck Riviera
Offline
not so much a fan of etouffe or creole, but I did make shrimp with linguine tonight in a butter and cream sauce with capers, shallots and garlic.

yum.
 

Denzien

May contain 10% Ethanol
VIP Contributor
Joined
Dec 5, 2006
Messages
22,757
Reaction score
33,834
Location
Round Rock, TX
Offline
My first etoufee was when I was living in So Cal and my cajun Uncle John visited and made crawfish etouffee for us when I was a kid. I remember he started with two sticks of butter, added celery and onions (no green peppers, I don't think), then the crawfish. That's all I can remember. That, and that it was phenomenal.
 

THENZA

Most excellent!
Joined
Feb 22, 2010
Messages
1,321
Reaction score
2,254
Offline
I gotta say, Bubba was right on this one.
They's all kinds of ways to cook shrimp.

And they're ALL delicious.
Can't say I've ever had shrimp (outside of poor quality or spoiled) that wasn't great.
 

Joe OKC

"Better Days"
Gold VIP Contributor
Joined
Sep 1, 1997
Messages
20,416
Reaction score
6,983
Age
56
Location
OKC, OK
Offline
Not a Bad Looking Recipe..

Joe
 

i WhoDat i

Very Banned
Joined
Mar 8, 2009
Messages
984
Reaction score
393
Location
Live in NJ. Grew up in Metry, right off Airline H
Offline
etouffee for the first time tonight. I found a recipe online at Shrimp Etouffee Recipe | Nola Cuisine and I can't believe how freakin good it was. I won't say its as good as crawfish, but it is now my 2nd favorite way to eat shrimp. Fried of course being #1.
I like to REALLY finely dice (food process on grate or blend) my onions, bells, etc for a more flavorful sauce with nice smooth consistency.
 

Joe OKC

"Better Days"
Gold VIP Contributor
Joined
Sep 1, 1997
Messages
20,416
Reaction score
6,983
Age
56
Location
OKC, OK
Offline
I like to REALLY finely dice (food process on grate or blend) my onions, bells, etc for a more flavorful sauce with nice smooth consistency.
I like that idea... I do that in my BBQ sauce...

Joe
 
OP
Semper

Semper

Super Forum Fanatic
VIP Contributor
Joined
Sep 20, 1998
Messages
8,828
Reaction score
10,529
Age
51
Offline
Not a Bad Looking Recipe..

Joe
I can't wait to try it for lunch today after all them flavors had a chance to spend the night in my fridge. Food always tastes better on day two.
 

Zack Lee

VIP Contributor
Joined
Jul 8, 2008
Messages
22,720
Reaction score
35,188
Location
a van down by the river
Online
That...NOLA BBQ shrimp with some crusty french bread is orgasmic...then shrimp n grits...
You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. ....................shrimp burger, shrimp sandwich. That- that's about it.




color looks right but it says make a blonde roux. I prefer it a bit darker in Etouffee.
 

geauxboy

Boo Boo Bear
VIP Subscribing Member
Joined
Dec 13, 2001
Messages
19,176
Reaction score
3,805
Location
Right chere
Offline
I can't wait to try it for lunch today after all them flavors had a chance to spend the night in my fridge. Food always tastes better on day two.
That's the sign of a good cook. Somethings are naturally better a day or two later like red beans, but if your food is better the next day, you're goooooood.

Did you make a roux?
 

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Users Who Are Viewing This Thread (Users: 0, Guests: 1)



Headlines

Top Bottom