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Reviewed Shrimp Etouffee

Jun 16, 2013 in Food Network Community Toolbox on

Simply outstanding! I used half of the recommended amounts of cayenne and salt. The spice and sodium levels were perfect this way imo. I also used a vegetable oil spread in place of oil (or butter) for the roux, and only added about 1/5 stick of butter at the end to cut down on fat. When I make it again I'll probably use only a half can of dic"

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