Anyone here make Prudhomme's Egg and Dried Shrimp Gumbo?

I would think you'd need to parboil the shrimp a bit in plain water to remove some of the salt from the dried shrimp.


I use to make them many, many years ago by salting the smaller shrimp and tossing them on a tin roof and spread out, then covered with a suspended fine mesh net so birds couldn't get to them.

Made a stock once from dried shrimp and it stunk up the kitchen. I suggest to cook it outside.

Hmm, dunno if you’ll find them at Kroger. They’re everywhere in south LA. Walmart stocks them at the end of the frozen foods aisle in my hood, in the little few ounce cello bags stapled to a big hanging card display.

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Do dried shrimp carry much of a flavor? 

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I made the gumbo and just finished some for dinner. I used one cup of Pop's Golden Gems dried shrimp which is quarter cup more than the recipe called for. It turns out they did not lend much flavor to the gumbo. Luckily I also added three gumbo crabs to the pot after I used them to make the stock. The gumbo came out pretty good with an obvious crab flavor. I also added a bit more seasoning to the recipe as what Prudhomme called for was unusually timid for him.