This is a recipe with a story behind it. And it’s a wonderful story. First, let me remind everyone that here at Bayou Woman, we’ve cooked shrimp stew and chicken and andouille gumbo, both pretty good representations of down-the-bayou cooking. But today, I’m going to make it easy for all of you who hail from…
LilSis and I did actually cook some of those fresh shrimp while I was up there. We were developing a signature shrimp recipe for Camp Dularge and we adapted this one from several recipes including one from Coco Marina, which I think they made quite famous. I had never had it before, but it sounded…
I bought 2 pounds of beautiful shrimp at a grocery store in town. I know. It’s a shame. But most of us lost what was in our freezers after the storms, and we won’t replenish until the May season. When I cleaned them, I saved the heads and the shells to make this . ….