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Started By
Message
Just Bought My First Pack of Dried (Louisiana) Shrimp Powder
Posted on 12/17/15 at 7:18 pm
Posted on 12/17/15 at 7:18 pm
So, how do I go about using this for gumbo or other dishes. Any idea of the amounts?
8
Posted on 12/17/15 at 7:47 pm to Stadium Rat
I'd like to know, as well, since I've never used it. I bought some powder or the dried shrimp once, but the smell knocked me out. 
Posted on 12/17/15 at 8:07 pm to Stadium Rat
Never used it but have thought about it a couple of time for gumbo. I would just add it to my stock
Posted on 12/17/15 at 8:18 pm to Stadium Rat
Posted on 12/17/15 at 8:28 pm to Gris Gris
I have some but not sure where it is. In the back of a cabinet somewhere. But a friend loves to eat the dried whole shrimp and while coming back from Venice he spilled them in my truck. I thought I was going to have to sell it. Man that was bad.
I may dig it out of the cabinet for my Christmas Eve shrimp gumbo if we get some decent answers here.
I may dig it out of the cabinet for my Christmas Eve shrimp gumbo if we get some decent answers here.
Posted on 12/17/15 at 8:42 pm to Martini
The smell is horrendous. I couldn't even bring myself to heat it up on water to sample the broth/stock. I put it in a ziplock bag, in the freezer until garbage day.
I do like the Minor's, though, but not the salt. I've used it to shore up a stock when I felt it wasn't strong enough. Worked pretty well.
I do like the Minor's, though, but not the salt. I've used it to shore up a stock when I felt it wasn't strong enough. Worked pretty well.
Posted on 12/17/15 at 8:45 pm to Gris Gris
Yeah my Christmas Eve gumbo might not be the one to try it on since I'll have twenty people to feed.
Think I'll wait and try it on the family only.
Think I'll wait and try it on the family only.
Posted on 12/17/15 at 8:51 pm to Martini
This is what I bought:
Some of the of the Asian stuff I wouldn't want to use, because it didn't smell right. As far as dried shrimp, I love the stuff and have had it many times.
Some of the of the Asian stuff I wouldn't want to use, because it didn't smell right. As far as dried shrimp, I love the stuff and have had it many times.
This post was edited on 12/17/15 at 8:57 pm
Posted on 12/17/15 at 8:54 pm to Gris Gris
quote:
The smell is horrendous. I couldn't even bring myself to heat it up on water to sample the broth/stock. I put it in a ziplock bag, in the freezer until garbage day.
Someone took me into a facility, I think it was down around Dulac, where they commercially dried them once. You should have smelled that place.
I love em as a snack, though.
Posted on 12/17/15 at 8:55 pm to Stadium Rat
Ya just dip it like Skoal.....
Posted on 12/17/15 at 8:57 pm to Stadium Rat
Blum's dried shrimp in Houma is my go to
Posted on 12/17/15 at 9:23 pm to Stadium Rat
My PawPaw use to make gumbo with dried shrimp. He would soak them in warm water for an hour or so them add them to gumbo. I asked him why he used drued shrimp, he said because when he was a kid that's all they had unless it was shrimp season so that's what they used. It tastes pretty good but nothing like a gumbi with fresh shrimp.
I'd add the powder to my stock.... Maybe 2 TBS to a half gallon of stock? That's a SWAG though.
I'd add the powder to my stock.... Maybe 2 TBS to a half gallon of stock? That's a SWAG though.
This post was edited on 12/17/15 at 9:24 pm
Posted on 12/18/15 at 7:34 am to CHEDBALLZ
quote:Ok, thanks. That's a starting point.
2 TBS to a half gallon of stock
Posted on 12/18/15 at 7:47 am to Stadium Rat
quote:
Ok, thanks. That's a starting point.
Rat
I used the whole bag ; however I made a seafood gumbo in a 13 qt magnalite pot
another option is the Lobster Base made by Better than Bullion
I too eat the dried shrimp all the time so the powdered shrimp smell doesn't bother me
Posted on 12/18/15 at 8:15 am to Stadium Rat
I put it in an old empty seasoning bottle, so I can sprinkle it. Use it sparingly, like a seasoning rather than a base for stock. Add a little bit, taste it, ... and so on. Just like any other seasoning, you can add more but not take it out.
Posted on 12/18/15 at 8:21 am to Stadium Rat
This is one of the things I add when I make a big jug of my bloody marys.
Posted on 12/18/15 at 8:38 am to Stadium Rat
Make a dip for fruits that are sour, such as green apples.
1 cup brown sugar or palm sugar
2 tsp fish sauce
a couple of shallots
1-2 bird chillies
1 pack of dried shrimp powder
heat on medium low until sugar dissolves (may need a tbsp or 2 of water) and cook for 5 mins after boiling at a low simmer
1 cup brown sugar or palm sugar
2 tsp fish sauce
a couple of shallots
1-2 bird chillies
1 pack of dried shrimp powder
heat on medium low until sugar dissolves (may need a tbsp or 2 of water) and cook for 5 mins after boiling at a low simmer
Posted on 12/18/15 at 10:39 am to akimoto
quote:That sounds pretty strange.
1 cup brown sugar or palm sugar
2 tsp fish sauce
a couple of shallots
1-2 bird chillies
1 pack of dried shrimp powder
Posted on 12/18/15 at 10:49 am to Stadium Rat
quote:
That sounds pretty strange.
That made me laugh out loud. Yes, it does sound strange, particularly on fruit, but it may be one of those things that works.
Posted on 12/18/15 at 2:22 pm to tigersfirst
quote:
This is one of the things I add when I make a big jug of my bloody marys.
Sounds interesting!
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