“Serve with a tossed green salad, Italian bread, coffee, date pie.”
With veal and pork.
Stuffed with Ritz and Parmesan.
There’s a sweet and sour sauce recipe on the back.
Using canned shrimp and shell pasta.
Here’s one you don’t see too often in the big city.
With juice and Worcestershire sauce.
Dipped in thinned pancake batter.
With almonds and sherry.
How an etouffee got this name, and a Gulf shrimp primer.