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Shrimp Etouffee

post #1 of 2
Thread Starter 

Hello, I'm making shrimp etouffee this weekend for an event at my hotel. I was wondering if anyone could tell me the best size shrimp to use? I was thinking 41/50 or should I go smaller? 

 

Any suggestions is appreciated!

 

Thanks

post #2 of 2

That size is fine just do not overcook as they get tough real quick.

    Estouffe to me is a form of shrimp creole or vice versa. Its a bit spicier (hotter) with worstichire sauce added to it also. I had it n many places in New Orleans when I was there


Edited by ED BUCHANAN - 10/24/12 at 1:22pm
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