Posted By: Blank
Shrimp Etouffe - All From Leftovers - 02/21/21 12:51 AM
Bringing it all together from the last couple nights leftovers. Crawdads are a little scarce, here in Idaho in February, so I used my shrimp. Fileted in half at the vein line, to make more crawdad-tail sized. Sautéed up the Holy Trinity wit 'da Pope (garlic) in butter, and then blended it all together. Wasn't enough mushrooms in the rice to worry about, and I doubled up on the onions in the etouffe, so that I could use the diced asparagus for my greens!!!