Shrimp Etouffee

Discussion in 'Food & Cooking' started by dentonchef, Oct 24, 2012.

  1. dentonchef

    dentonchef

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    Hello, I'm making shrimp etouffee this weekend for an event at my hotel. I was wondering if anyone could tell me the best size shrimp to use? I was thinking 41/50 or should I go smaller? 

    Any suggestions is appreciated!

    Thanks
     
  2. ed buchanan

    ed buchanan

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    That size is fine just do not overcook as they get tough real quick.

        Estouffe to me is a form of shrimp creole or vice versa. Its a bit spicier (hotter) with worstichire sauce added to it also. I had it n many places in New Orleans when I was there
     
    Last edited: Oct 24, 2012