Appears in Cook's Country April/May 2017
New Orleans restaurants serve boatloads of this seafood starter. Could we re-create the dish outside the city limits?
This New Orleans appetizer showcases plump, juicy shrimp in a creamy, tangy sauce. To ensure perfectly cooked shrimp, we started them in cold water, brought the water to a simmer, and then immediately killed the heat and covered the pot. Do...