(06-19-2024, 07:22 PM)tommag Wrote: 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?
Have a Cajun restaurant the wife really likes about 50 min south of us so we go there every now and then
it’s good but not my favorite but the wife loves it
We stopped at the Iowa I 80 truckstop for supper & they had shrimp on the buffet & could not keep it stocked 🤣🤣🤣🤣🤣
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