Shrimp gumbo.
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I just got another bag of Aldi’s black tiger shrimp, and look forward to making a new recipe with them 
Made another NYT recipe last night, see below. I should have taken a photo but oh well. This was very good but I thought it needed a little something extra for a bit of a salty or sour pop here and there. Maybe some finely chopped up sundried tomatoes, olives, capers, or similar. Definitely recommend giving it a shot either way. Super easy weeknight meal.
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It’s a HO classic & very popular here. What did you use as a base?
Not exactly sure what you mean by “base?” I’m assuming the stock? If so: I used some packaged “bone broth.” Whatever brand they sell at Costco.
Yes, the base for the stew. Try steeping shrimp shells in your base of choice next time. It’ll elevate both the shrimp flavor and the saltiness. You can also up the amount of smoked paprika, or… add salt to taste.
I usually buy pre-shelled shrimp, and given the weeknight meal angle I’m probably not going to deal with shells. A bit of katsuobushi or a dash of fish sauce could perhaps work here to quickly amplify things. Interesting idea, thanks!
That’s why I save my shrimp shells over time — which, of course, requires buying them shell-on in the first place.
Happy experimening!
Made this easy coconut shrimp tonight. Just realized that I flip-flopped the flour/egg part (I did egg, then flour), so the Panko and coconut didn’t stick as well as it should have, but it was still very good! I cooked 2-1/2 minutes on the first side, 2 minutes on the second side. Made a dipping sauce of blood orange oreserves, Thai sweet chili sauce, lime juice and lime zest. Salad of arugula, tosdted pine nuts, shaved Parm-Reg with a vinaigrette of olive oil, lemon juice, Dijon mustard, honey, and s/p.
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Have made this dish several times. From Kylie Kwong’s Simple Chinese Cooking. I add 1/2 t. cornstarch to the sauce, as I feel it needs just a bit of thickening.
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I use a similar recipe from Andrea Nguyen’s website Viet World Kitchen. It’s very tasty.
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This sounds really good, thanks for the link.
