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Message
Help with shrimp stew recipe
Posted on 6/22/14 at 12:50 pm
Posted on 6/22/14 at 12:50 pm
I tend to put too much roux causing it to be too thick.
How do you cook yours?
How do you cook yours?
Posted on 6/22/14 at 12:58 pm to headboard banger
quote:
How do you cook yours?
quote:
thick.
Posted on 6/22/14 at 1:42 pm to headboard banger
I like mine thick... but, make yourself some shrimp stock with the heads and use it to thin it out if need be.
You should also use the stock as your initial water, if you arent comfortable with using it just go half and half water to stock.
Need help making the stock.
Pan sear the heads on md-high heat then add water and whatever else you think. I'll add some white wine in mine if I have a bottle opened. Makes the stew much better...
You should also use the stock as your initial water, if you arent comfortable with using it just go half and half water to stock.
Need help making the stock.
Pan sear the heads on md-high heat then add water and whatever else you think. I'll add some white wine in mine if I have a bottle opened. Makes the stew much better...
Posted on 6/22/14 at 2:56 pm to HebertFest08
quote:Also, my dad would add a couple of dried shrimp chopped up real fine and add it to the stew.
make yourself some shrimp stock with the heads
Posted on 6/22/14 at 4:33 pm to headboard banger
If it's too thick why don't you just cut it? I'd use a splash of wine if you don't have any extra stock. I buy those little bitty bottles of wine that come in a four pack just for cooking. Keep them in the fridge. Very handy.
Posted on 6/22/14 at 5:19 pm to Zach
quote:
Wine or stock
Both great ideas. I always use heads, shells and waste veggies(onion tops, celery bottoms, bell peppers tops and seeds) to make a nice stock for the liquid.
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