This is a great recipe to play with to suit your own taste! To suit my taste, I marinated my shrimp in a little EVOO and spices (cajun & creole). Then I used unsalted butter and sauteed my garlic and red pepper before I added my shrimp. I reduced the flour just a little bit. I used 1 tsp. of cajun seasoning, and added my own spices, basically winging it. I followed other recommendations by only cooking the roux until it was just the right consistency. Then I added half-n-half, not milk. I added a half of roasted red pepper that I already had in the fridge. After it was done cooking, we realized that cooking in the half-n-half would make it super rich and thick, in addition to not reducing the flour enough. Therefore, when reheating the leftovers, I reduced a cup of chicken stock to 1/2 cup to thin it out. In the end of the initial process, since I used unsalted butter, I used the entire 1/4 tsp. of salt and the lemon juice was just the right amount for that extra zing! Thanks "C"!
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This is a great recipe to play with to suit your own taste! To suit my taste, I marinated my...