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!
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