@ummthatguy@lemmy.world to FoodPorn@lemmy.worldEnglish • edit-23 months agoChristmas gumbo (Ongoing w/ progress shots on body notes)lemmy.worldimagemessage-square27fedilinkarrow-up1241arrow-down13file-text
arrow-up1238arrow-down1imageChristmas gumbo (Ongoing w/ progress shots on body notes)lemmy.world@ummthatguy@lemmy.world to FoodPorn@lemmy.worldEnglish • edit-23 months agomessage-square27fedilinkfile-text
minus-square@Buffalobuffalo@reddthat.comlinkfedilinkEnglish4•3 months agoBacon, sausage, chicken, and shrimp, does the shrimp flavor not get lost in all that other meat?
minus-square@ummthatguy@lemmy.worldOPlinkfedilinkEnglish4•edit-23 months ago Part of why I use their shells in the broth and add them last just before serving (aside from not wanting to overcook them). They feature quite prominently without overpowering the other bits.
minus-square@Lennny@lemmy.worldlinkfedilinkEnglish3•3 months agoShrimp is a surprisingly intense flavor. There’s a reason shrimp paste is a staple in South East asia
Bacon, sausage, chicken, and shrimp, does the shrimp flavor not get lost in all that other meat?
Part of why I use their shells in the broth and add them last just before serving (aside from not wanting to overcook them). They feature quite prominently without overpowering the other bits.
Shrimp is a surprisingly intense flavor. There’s a reason shrimp paste is a staple in South East asia