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  2. 18 Ways to Elevate Grits With Cheese, Shrimp, Short ... - AOL

    www.aol.com/18-ways-elevate-grits-cheese...

    Smothered Shrimp and Crabmeat Gravy with Rice Grits. Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen. Alexander Smalls uses nutty, thick rice grits to stand up to ...

  3. Smothering (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smothering_(cooking)

    Shrimp and Crab Étouffée plate lunch from Dwyers Cafe in Lafayette In French , the word " étouffée " means "smothered". [ 3 ] Étouffée can be made using different shellfish, the most popular version of the dish being Crawfish Étouffée, although shrimp is also used.

  4. Cajun cuisine - Wikipedia

    en.wikipedia.org/wiki/Cajun_cuisine

    This forms a pan sauce or gravy, and the finished product is served over rice. Étouffée is a popular variant done with crawfish or shrimp. A meatless version might feature mushrooms and eggplant. Two commonly smothered meats are pork chops and round steak]; these heartier meats may sometimes have a bit of roux added to the gravy.

  5. Rice and gravy - Wikipedia

    en.wikipedia.org/wiki/Rice_and_gravy

    Rice and gravy is a staple of Louisiana Creole and Cajun cuisine, [1] made by deglazing a pan to make brown gravy, simmering with extra seasonings, and serving over steamed or boiled rice. Preparation

  6. Enjoy Ree's Crispy Popcorn Shrimp Hot and Fresh - AOL

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    Shrimp. 1 1/2 lb. medium shrimp (41-50 count), peeled and deveined. 2 tbsp. Creole seasoning. ... Working in batches, fry the shrimp until golden brown and crispy, 1 to 1 1/2 minutes. Transfer the ...

  7. Chicken Smothered in Gravy Recipe - AOL

    homepage.aol.com/.../recipes/chicken-smothered-gravy

    1. Preheat the oven to 375°. In an ovenproof nonstick skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and add to the pan.

  8. Étouffée - Wikipedia

    en.wikipedia.org/wiki/Étouffée

    Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...

  9. Brown-Butter Shrimp with Hazelnuts is a meal that can ... - AOL

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    Brown-butter is delicious in baked goods, as a sauce for shrimp or chicken, or even just drizzled on about anything. Brown-Butter Shrimp with Hazelnuts is a meal that can be made quickly on busy ...

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