(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!