Shrimp Etouffee

When I started this blog, way back in 1784, I promised myself I would try and never cook the same thing twice (at least not cook the same thing twice and blog it, I mean I’m not going to try and live out a whole lifetime without literally cooking the same thing twice, that would be stupid. Stupid and tedious).

Of course I have failed. I’ve done fish and chips several times. I’ve cooked steak about a million times. I just love photographing bloody steaks. Yumbo. Never really blogged about pasta though. The odd lasagne maybe.

But generally I am on a constant search for inspiration. TV programmes (Watching Saturday Kitchen in bed in the morning is usually a good source of ideas, or anything Gordon Ramsay, like his souffle pancakes). The BBC Good Food Magazine comes up with some gems every now and then (Ferrero Rocher Cheesecake, for example). And films. The Godfather, where they make meatballs, is always a good one.

So I was watching ‘Interview with the Vampire’, with Tom Cruise and Brad Pitt. They are a pair of vampires sucking the blood out of the locals in 18th century New Orleans. And I got to thinking. What would they eat round there if they didn’t have to drink fresh blood?

So I got busy on Google (All pray to the real God) and found Shrimp Etouffee.


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Aromatic Lamb Shanks

This is a full-on no-holds-barred, meat-eater’s paradise, with the added nutritional benefit of being slightly sweet and spicy. Lets call it Aromatic Lamb Shanks. And, horror, this creation requires the drinking of red wine, which is not good news.

Red wine – so dark you can hardly see it

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