Shrimp Etouffee and Italian Beef

Today’s post is going to be a first for the blog.

“Will it be well written and clever?”

Probably not. No, it will be a first because I am combining two different meals into one post. I know, I know, your world has just been shattered. Everything you thought you knew about this blog has just changed. The reasoning is because both meals were disappointing and I don’t think I can stretch out two separate posts to make the sentiment known. I am not known for my brevity so this is a pretty big deal. You’re welcome.

First up, Emeril’s shrimp etouffee. We visited New Orleans about five years ago and while there, I bought a book on New Orleans cuisine. I’m pretty sure it was self published because it’s bound by those plastic spiral things and most of the recipes are credited to random people all over the city. Now that I think about it, why did I buy this cookbook? I’m sure there were other, better books at the bookstore. I’m going to blame alcohol.

Anyway, there’s a shrimp etouffee recipe in there that I was going to use but then I actually read it the night before I was supposed to make the meal and it didn’t look right. It only required six ingredients, most of which were “pinches” of spices, and the instructions were literally five sentences. I’m no Bubba Gump but I’m pretty sure shrimp etouffee is more involved than that.

Enter Emeril. I Googled a recipe and his came up first. Emeril can be trusted, he’s from New Orleans. Or Louisiana. I could Google it but no, don’t want to. I followed his recipe to a T except for the part where he said to make a shrimp stock from the shells of the shrimp. I couldn’t do this because I bought shelled and deveined shrimp so I did the next best thing: I added water.

Don’t do what I did. My etouffee lacked BAM. All the bam was gone, it didn’t even show up. It was okay but very bland. It could have benefited from some salt. At my cousin’s suggestion, I sprinkled some cayenne pepper on it and that made a huge difference. We had a lot of leftovers so I’ve been eating it for lunch the past two days. The cayenne pepper has made a load of difference so if you do end up doing what I did, add the cayenne.

Recipe

I had never heard of Italian Beef until a friend from back home suggested it when I asked for ideas on FB. He’s actually not back home anymore, he moved to Illinois in junior high (Hi John!). When I first read his suggestion, I just thought it was going to be some type of beef that was seasoned with like oregano and roasted. Turns out, I wasn’t far off. It is a roast, and it is seasoned with oregano (along with other spices) but it’s a sandwich.

Riiiight?

I forgot to buy the right bread for the sandwich. I usually do all my grocery shopping on Tuesday and had planned this meal for the weekend. I didn’t want to buy the rolls on Tuesday and have them go stale by the weekend so I made a mental note to go back over the weekend and buy fresh rolls.

Except I forgot that mental note because my mind cannot be trusted. It wasn’t until I was slicing the beef that I realized I didn’t have the right bread and I was in no mood to go shopping so I used some French bread we had instead. Don’t use French bread, use a hoagie, it makes a difference. I mean, I don’t know what Italian Beef is supposed to taste like but based on the crazy cult following, I doubt it tastes like what we had. I also couldn’t get the beef thin enough and I think that had something to do with the overall flavor.

So American week ended with a womp womp. At least the meals weren’t fried so there’s that. In order to give our stomachs a break, I’m preparing Indonesian food this week. Gimme some veggies!

Recipe

 

 

 

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