making shrimp etouffee


(Photo Credit: Nola Cuisine)

Shrimp Etouffee (pronounced ay-too-fay) is both easy to make and quickly becoming one of my signature dishes.  I’ve made it twice now using two different recipes.  Both times it came out great.  Last time I used Emeril’s recipe.  The hardest part is peeling and deveining the shrimp.  The solution: use peeled, deveined shrimp!  Also, do you really have to devein shrimp?

For another Etouffee recipe, hop on over to Nola Cuisine.   Enjoy!



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