ummthatguy@lemmy.world to FoodPorn@lemmy.worldEnglish · edit-21 day agoChristmas gumbo (Ongoing w/ progress shots on body notes)lemmy.worldimagemessage-square19fedilinkarrow-up1148arrow-down13file-text
arrow-up1145arrow-down1imageChristmas gumbo (Ongoing w/ progress shots on body notes)lemmy.worldummthatguy@lemmy.world to FoodPorn@lemmy.worldEnglish · edit-21 day agomessage-square19fedilinkfile-text
minus-squareBuffalobuffalo@reddthat.comlinkfedilinkEnglisharrow-up3·1 day agoBacon, sausage, chicken, and shrimp, does the shrimp flavor not get lost in all that other meat?
minus-squareLennny@lemmy.worldlinkfedilinkEnglisharrow-up3·16 hours agoShrimp is a surprisingly intense flavor. There’s a reason shrimp paste is a staple in South East asia
minus-squareummthatguy@lemmy.worldOPlinkfedilinkEnglisharrow-up3·edit-21 day 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.