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We popped by the home of Louisiana Eats host, cooking teacher, food preservationist and all-around New Orleans food diva Poppy Tooker for a crash course in etouffee making (more on that later). This little lesson was lagniappe. The shrimp, by the bayou, come from Ray and Kay Brandhurst's stall at the Crescent City Farmers Market. Get some in your mouth. |
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Didn't work did it? Keep trying. You'll get it right one of these years.
Whoa! Looks like the "vein" came out with the head! Is that the way it happens? That is interesting and would certainly save "deveining" the shrimp when you purchase them with the heads off.
Heads-on shrimp have so much more flavor when steamed. Watch out for the incredibly sharp little beak of the shrimp as you are peeling.
Woah. She looks just like the mother of a high school classmate of mine. It's uncanny.
Woah (sic). She looks just like the mother of a high school classmate of mine TOO. Now THAT's uncanny.