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Help on making Shrimp Etouffee with cooked shrimp...
Posted on 6/10/21 at 9:57 am
Posted on 6/10/21 at 9:57 am
So Dhillip wants to make Shrimp Etouffee for my family and has never done it before...we gave him the recipe for crawfish etouffee, and he screwed up and bought cooked shrimp.
When would he throw the cooked shrimp into the pot? Is this one of those deals where you just throw them in right before serving because you don't want them to overcook and get tough to chew?
Thoughts?
When would he throw the cooked shrimp into the pot? Is this one of those deals where you just throw them in right before serving because you don't want them to overcook and get tough to chew?
Thoughts?
6
Posted on 6/10/21 at 10:03 am to Chicken
Right before you are ready to serve.
Posted on 6/10/21 at 10:06 am to Datfish
quote:
Right before you are ready to serve.
exactly this. since its already cooked, you are just bringing it up to temp. No sooner, or you're ending up with over cooked shrimp.
Posted on 6/10/21 at 10:07 am to Chicken
Agree with right before you're ready to serve.
Posted on 6/10/21 at 10:22 am to Chicken
quote:
Dhillip wants to make Shrimp Etouffee for my family and has never done it before...we gave him the recipe for crawfish etouffee, and he screwed up and bought cooked shrimp.
This is what happens when Joe Biden refuses to secure the border.
I’ve done shrimp pastas and stews with leftover boiled shrimp. As others will tell you, just thrown them in for a couple minutes before serving to warm them up. The downside is them not cooking in the pot to distribute flavor or having any shells for a stock.
Posted on 6/10/21 at 10:36 am to Chicken
Sacrifice a cup of the boiled shrimp by adding them in early so the shrimp flavor will be there from the beginning. Should not notice those few but will add tons to the flavor.
Posted on 6/10/21 at 10:45 am to Chicken
Chop up a 1/4 of them and add early, for flavor. Add the other 3/4 at the end...
Posted on 6/10/21 at 11:21 am to LSUballs
quote:
Chop up a 1/4 of them and add early, for flavor. Add the other 3/4 at the end...
Good suggestion, Mr. Balls!
I've pureed some shrimp and crawfish in dishes in which I needed a stock, but didn't have the shells or in dishes in which I needed more of the shrimp or crawfish flavor.
Posted on 6/10/21 at 1:08 pm to ragincajun03
quote:Wrong board dude.
This is what happens when Joe Biden refuses to secure the border.
Posted on 6/10/21 at 1:13 pm to Chicken
Might want to make some crab boil infused water, chill it down and then soak your shrimp in it for an hour or two to help those shrimp take on some flavor. Without it, they are pretty bland.
You can also place them (thawed and dried) on a plate and season with Tony's or Slap Ya Momma and let then rest for an hour to pick up flavor.
Ask Dhillip if he knows Kirit Chapatwallia. Kirit is a friend who also comes from Mumbai. Maybe they know each other. I have people ask me all the time "Do you know Bubba? He was from Mississippi..." When they learn I am from Mississippi.
You can also place them (thawed and dried) on a plate and season with Tony's or Slap Ya Momma and let then rest for an hour to pick up flavor.
Ask Dhillip if he knows Kirit Chapatwallia. Kirit is a friend who also comes from Mumbai. Maybe they know each other. I have people ask me all the time "Do you know Bubba? He was from Mississippi..." When they learn I am from Mississippi.
This post was edited on 6/10/21 at 1:19 pm
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