10 hours ago, gfweb said:@btbyrd what's your sauce for S&G? Mine is butter/sherry vinegar/pimenton.
I make stock with the shells and gimpy shrimp. The bacon and andouille get cooked in a pan first, then the shrimp. That builds up a lot of fond. Drain the pan, then cook off some butter and flour and deglaze with the shrimp stock until it comes to a boil. Swirl in cubes of cold butter. I do a variation of this every time... sometimes there's vinegar or lemon, sometimes not. Sometimes I spice it up with some cayenne, sometimes not. I was also serving it with green chile adobo so there was plenty of heat elsewhere.
