| swamp snorkler |
10-18-2012 07:27 PM |
Shrimp Stew......
1 Attachment(s)
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| Armand16 |
10-18-2012 07:30 PM |
That looks good. I've been hungry for a good shrimp stew. Can't leave out the eggs.
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| CajunSaint |
10-18-2012 07:35 PM |
And I'm making meatloaf :pissed: :pissed:
Looks delicious!!!
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| mcjaredsandwich |
10-18-2012 07:39 PM |
Looks tasty!
sammich
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| bjhooper82 |
10-18-2012 08:10 PM |
That looks right!!
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| Bluechip |
10-18-2012 08:17 PM |
Damn dude..... That looks delicious. Fresh shrimp and fresh eggs.... You will be stankin' up the joint tomorrow. Enjoy!!
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| CajunSaint |
10-18-2012 08:20 PM |
Quote:
Originally Posted by Bluechip
(Post 505330)
Damn dude..... That looks delicious. Fresh shrimp and fresh eggs.... You will be stankin' up the joint tomorrow. Enjoy!!
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LOL! Now that's the truth:help: |
| jchief |
10-18-2012 08:26 PM |
had some yesterday, without the eggs. Leftovers tomorrow
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| wetaline |
10-18-2012 08:26 PM |
Looks good!! That's what I fixed for dinner a couple of nights ago. Nothing like some good shrimp and egg stew. Can't wait to get some fresh shrimp to fry too!!
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| swamp snorkler |
10-18-2012 08:26 PM |
Too bad I work in my own office, no bodies going to get to enjoy the aroma!
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| swamp snorkler |
10-18-2012 08:27 PM |
The next think I'm going to cook is some Shrimp Boulettes, that's my kids and I favorite shrimp dish.
I'll do a tutorial on that step by step.
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| Bluechip |
10-18-2012 08:38 PM |
Quote:
Originally Posted by swamp snorkler
(Post 505339)
The next think I'm going to cook is some Shrimp Boulettes, that's my kids and I favorite shrimp dish.
I'll do a tutorial on that step by step.
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I would enjoy that.... Thanks |
| LPfishnTIM |
10-18-2012 08:40 PM |
Quote:
Originally Posted by swamp snorkler
(Post 505338)
Too bad I work in my own office, no bodies going to get to enjoy the aroma!
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at least no body is standing over you, watching your every move! good way to keep them away! |
| Bluechip |
10-18-2012 08:42 PM |
Quote:
Originally Posted by LPfishnTIM
(Post 505345)
at least no body is standing over you, watching your every move! good way to keep them away!
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Poooo yiiiii.....you will see the vapors coming off of him lol... |
| weedeater |
10-18-2012 10:10 PM |
You have a recipe fer dat skrimp stew.... sure looks good
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| DUCKGOGETTER |
10-19-2012 06:24 AM |
Man that looks good
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| Hydro |
10-19-2012 05:54 PM |
Mmmmmmmm....
Looks good !!! Those eggs should be the fa-schizzle soaking up that gravery !!!!
Hydro
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| swamp snorkler |
10-20-2012 09:59 PM |
Quote:
Originally Posted by weedeater
(Post 505371)
You have a recipe fer dat skrimp stew.... sure looks good
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Not really.... I'll tell you how I did this one though.
My wife normally make a big batch of roux and puts it up in the fridge in mason jars. When you do this the oil and flour separates. I cut up 3 medium onions and 1 bell pepper and browned it down in some of the oil that I came off the top of the roux jar. Browned them for about 30-40 minutes till they got to be a nice almost peanut butter color. Next I added 3 big servin spoons of roux. Let it cook down and then I add water just enough to get the roux/onions nice and thick. Then I add my shrimp, the shrimp give off a lot of water so I do t add more till they cook down a little. |
| honkypig |
10-21-2012 09:21 PM |
that's what i'm talkin bout! love some shrimp stew and ya gotta have dem eggs in there. made me hungry for some now
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| Big Flounder |
10-21-2012 09:49 PM |
Quote:
Originally Posted by swamp snorkler
(Post 506196)
Not really.... I'll tell you how I did this one though.
My wife normally make a big batch of roux and puts it up in the fridge in mason jars. When you do this the oil and flour separates. I cut up 3 medium onions and 1 bell pepper and browned it down in some of the oil that I came off the top of the roux jar. Browned them for about 30-40 minutes till they got to be a nice almost peanut butter color. Next I added 3 big servin spoons of roux. Let it cook down and then I add water just enough to get the roux/onions nice and thick. Then I add my shrimp, the shrimp give off a lot of water so I do t add more till they cook down a little.
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How does she make her roux? How much does she make and does it stay good for a while? |
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