When you do a shrimp boil you either have not enough or too much - no matter how you plan it. So I choose to err of the "have too much" side. But what do you do with the left overs. Here are the left overs from last weekend.
Now separated out.
On the side 1 cup peanut oil and 1 cup flour on a hot burner for roux.
The corn cut from the cob.
The onions and taters.
Add 1 1/2 cups water to the roux, add the taters and onions and turn loose the immersion blender.
Add the corn to the mix.
And serve with the shrimp (peeled). I kept the shrimp seperate to keep them from overcooking, added them to the top cold..
Creamy flavor of shrimp boil and gumbo. Ohh and looky there, a wee bit of grilled salmon - fresh Sockeye again.
