Here’s the recipe for the Shrimp Etouffee. It’s from the cookbook Le Bouche Creole by Leon Soniat. The only thing I did differently was to poach the shrimp shells in the beef broth before adding that to the dish for more shrimpyness. Also, I cooked the shrimp only for a minute at the end, not the 20 minutes in the menu. (The key to reading this recipe is to Left Click where you can get a full screen version and then print it.)

Shrimp Etouffee

Taste Testers. No, this is not our kitchen —– Yet!