Chef John's Shrimp Etouffee
We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.
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Recipe Summary
Ingredients
Directions
Cook's Note:
You can use green chile peppers instead of green bell peppers, if desired.