So I've been on a Creole kick lately. I love doing Shrimp Creole but due to my fish guy closing last year it's almost impossible to get good Gulf shrimp in this part of the world. So, I tinkered with the recipe a bit and did it with chicken instead. It turned out really good; the trick was coating the chicken chunks with a light dusting of flour and corn starch, this keeps the chicken moist while allowing it to adhere to the sauce.
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