to 1/4 teaspoon and the amount of white pepper from 1 teaspoon to 1/2 teaspoon While his ingredient list didn’t specify kosher salt, that’s what I used. Using my modifications, the spice blend seemed perfectly balanced. The use of table salt instead of kosher salt would have made the blend too salty. I recommend making an adjustment to the amount of salt if you prefer table salt to kosher.
of unsalted butter. I only used three.
seafood stock, divided. (If you don’t have seafood stock, substitute a good quality chicken or turkey stock but don’t use plain water.)
ground black pepper
olive oil, divided
sweet onion, finely chopped
celery with leaves, finely choppped
green bell pepper, finely chopped
peeled raw shrimp
crawfish tail meat, cooked, peeled and deveined
green onions, finely chopped
hot cooked rice
olive oil in a heavy pot until smoking ( 3 to 4 minutes). Gradually whisk in flour. Whisk until roux is about the color of peanut butter (3 to 4 minutes). You must whisk constantly and don’t take your eye off the roux even for one minute. It starts browning quickly. If you burn the roux, dump it out and start over.
chopped vegetables and dry seasoning added to roux
olive oil in a large saucepan (at least 4 quart) over medium high heat. Add shrimp and green onions. Cook for 2 minutes, constantly stirring.
Really sick. Perhaps you should try some Shrimp Tacos with Corn Salsa and Chipotle-Avocado Crema. Mallie, one of my favorite friends, is getting married this summer and had her bachelorette party in Miami this past weekend
As an appetizer, a little potato, a couple of shrimpand a few tomatoes. Her title for the recipe is "Gambas Flambees with Pastis" which translates to Prawns (or Shrimp) Flamed with an Anise flavored Liquor
I wanted to make something really easy and I didn’t want to have the stove on in this heat. I wasn’t expecting something this tasty, so here is the recipe for you to try when you want quick, but really tangy, fresh meal