I stumbled on a recipe for shrimp etouffee and it sounded good. Now, I picked up 2 lbs of shell-on headless shrimp that I put in the freezer for a later date. The reason for the shell-on shrimp is to use the shells for a soup stock as required in this recipe.
Anyway, I've never had etouffee before and wonder if any of you have and what you think about it?
Anyway, I've never had etouffee before and wonder if any of you have and what you think about it?
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