- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Shrimp and Grits Sauce?
Posted on 1/22/19 at 11:30 am
Posted on 1/22/19 at 11:30 am
I am trying to duplicate a sauce I had a few years ago in NOLA (can’t remember the restaurant). It was very similar to a BBQ Shrimp sauce (lots of Lea & Perrins) and was a bit thick (almost like a demi-glace). Maybe they made a butter roux then dumped the usual stuff in it?
Any recipes out there that would seem similar to what I am describing?
Thanks in advance!
Any recipes out there that would seem similar to what I am describing?
Thanks in advance!
1
Posted on 1/22/19 at 12:04 pm to captainahab
Posted on 1/25/19 at 8:15 am to LouisianaLady
Thanks LALady.
I’ve had Mr B’s BBQ Shrimp along with Pascal Manale and others. At home, I’ve used Paul Prudhomme’s recipe for 20+ years with success.
Prudhomme BBQ Shrimp
Guess I need to start experimenting to get close to what I’m looking for.
Thanks again for the link....will give that one a try!
I’ve had Mr B’s BBQ Shrimp along with Pascal Manale and others. At home, I’ve used Paul Prudhomme’s recipe for 20+ years with success.
Prudhomme BBQ Shrimp
Guess I need to start experimenting to get close to what I’m looking for.
Thanks again for the link....will give that one a try!
Posted on 1/25/19 at 9:40 am to captainahab
yes, make a medium color roux, add seasonings and a little tomatoe sauce
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News