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re: Stadium - making a quadruple batch of Plantation Cookbook Shrimp Creole…
Posted on 10/4/22 at 7:37 am to Professor Dawghair
Posted on 10/4/22 at 7:37 am to Professor Dawghair
To me, New Orleans style tamales means Manuel's style. I believe Manuel's are a variation of Delta tamales.
1
Posted on 10/4/22 at 9:13 am to Stadium Rat
What would the tamales at Doe’s be considered?
Posted on 10/4/22 at 9:26 am to Professor Dawghair
Damn good looking spread. From one fry cook to another yes it’s balls to the wall to keep up and serve it hot. 
Posted on 10/4/22 at 11:18 am to Professor Dawghair
Great spread! Your guests were in for some real treats.
Posted on 10/4/22 at 1:03 pm to Professor Dawghair
quote:
making a quadruple batch of Plantation Cookbook Shrimp Creole
Did you actually use 16 lbs of shrimp? Because that sounds like a lot of shrimp.
Looks great by the way.
This post was edited on 10/4/22 at 1:03 pm
Posted on 10/4/22 at 1:20 pm to highcotton2
quote:
Did you actually use 16 lbs of shrimp?
I did. It is a shrimp heavy dish but when it is serving temp the sauce loosens up and it is the right ratio I think.
I used about 35/40 count shrimp but my seafood guy gave me 5 pounds of 90 count by mistake.
It was too late to change so I used them. And it might have been a happy accident.
Every bite had shrimp in it. I think I would still stick with larger shrimp but there is something to be said for smaller shrimp when you are letting people self serve so that they don’t go scooping out all the shrimp… harder to do if they are smaller probably.
This post was edited on 10/4/22 at 1:36 pm
Posted on 10/4/22 at 2:19 pm to OGtigerfan87
quote:Definitely Delta Tamales. Mississippi/Memphis area is home to Delta Tamales. Doe's started in MS.
What would the tamales at Doe’s be considered?
More info
This post was edited on 10/4/22 at 2:20 pm
Posted on 10/4/22 at 2:52 pm to Professor Dawghair
I have a batch of shrimp creole deforsting now. I will enjoy tonight with 12-15 count shrimp, some cornbread casserole and a pour of some vino.
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