ummthatguy@lemmy.world to FoodPorn@lemmy.worldEnglish · edit-23 days agoChristmas gumbo (Ongoing w/ progress shots on body notes)lemmy.worldimagemessage-square25fedilinkarrow-up1233arrow-down13file-text
arrow-up1230arrow-down1imageChristmas gumbo (Ongoing w/ progress shots on body notes)lemmy.worldummthatguy@lemmy.world to FoodPorn@lemmy.worldEnglish · edit-23 days agomessage-square25fedilinkfile-text
minus-squareBuffalobuffalo@reddthat.comlinkfedilinkEnglisharrow-up4·3 days agoBacon, sausage, chicken, and shrimp, does the shrimp flavor not get lost in all that other meat?
minus-squareLennny@lemmy.worldlinkfedilinkEnglisharrow-up3·2 days agoShrimp is a surprisingly intense flavor. There’s a reason shrimp paste is a staple in South East asia
minus-squareummthatguy@lemmy.worldOPlinkfedilinkEnglisharrow-up4·edit-23 days 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.
Bacon, sausage, chicken, and shrimp, does the shrimp flavor not get lost in all that other meat?
Shrimp is a surprisingly intense flavor. There’s a reason shrimp paste is a staple in South East asia
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.