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| Because myself wouldn't follow a trail of breadcrumbs. Then someone suggested a trail of popcorn. Well, myself wouldn't follow a trail of popcorn either. I think it's the whole diminished reward thing. So, then I thought SHRIMP. Myself might be persuaded to follow a trail of shrimp. But there are a few logistical problems with that solution. Firstly, I don't get lost often. Secondly, on the rare occasion that I would get myself lost, that solution would require that I have a pocket full of shrimp. And not only is that ineffably disgusting but I don't think that pocket-warmed, lint covered shrimp would act as good bait for myself and of course I would know. Thirdly, I'm not a huge fan of cats clawing holes in the pockets of all of my jeans. Lastly, smelling like day old, ass-nasty shrimp all of the time is counterproductive in making new friends. |
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Ann's Shrimp Etoufee by: Ann Hinds Ingredients 1 cup butter 2 large white onions, chopped 6 stalks celery, chopped 3 cloves garlic, pressed 4 tablespoons all-purpose flour 5 pounds fresh shrimp, peeled, deveined and chopped 1 cup chopped fresh mushrooms 3 tablespoons paprika salt to taste ground black pepper to taste crushed red pepper to taste Directions: 1 In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down. 2 Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes. 3 Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency. |
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