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ISO: Re: Shrimp Creole for Diane, CA

Misc.
Diane, After rereading this recipe, I wanted you to know that you should make the roux (oil/flour mixture) over medium-high heat, not high heat. It does need to be stirred constantly since it can go from being just fine to burning in a very short time (a matter of seconds). You would have to throw it out and start over since it would give the Shrimp Creole (or any other dish made with a roux) an unpleasant flavor. My apologies regarding this error. As I said, we have enjoyed it frequently. I hope you do too!
MsgID: 0813901
Shared by: Jackie/MA
In reply to: Thank You: Shrimp Creole
Board: What's For Dinner? at Recipelink.com
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