Duuuuuuude. I have made this recipe a few times, and as I get more practice, it gets better and better. This time, it was completely from scratch. I pulsed tomatoes in my bullet blender instead of using canned, and I used a vegetable broth I made this week from leftover veggie odds and ends I've been freezing for the last six months. The only thing that wasn't from scratch was the dairy-free butter LOL. Also, it was a game changer to leave the shells on. The shrimp had fantastic flavor, and they were juicy. Plus-- how fancy does it look??? 🤣
Thank you for sharing this recipe. I have been wanting to cook a Louisiana style seafood dish. Side note: my mom made a delicious crawfish ettouffe. I have been craving it but I can’t the recipe. She had made it with almond flour I believe.