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Triops longicaudatus (commonly called American tadpole shrimp or longtail tadpole shrimp) is a freshwater crustacean of the order Notostraca, resembling a miniature horseshoe crab. It is characterized by an elongated, segmented body, a flattened shield-like brownish carapace covering two thirds of the thorax, and two long filaments on the abdomen.
Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée, gumbo and ...
Diagram of Litopenaeus setiferus. Litopenaeus setiferus (also accepted: Penaeus setiferus, [1] and known by various common names including Atlantic white shrimp, white shrimp, gray shrimp, lake shrimp, green shrimp, green-tailed shrimp, blue-tailed shrimp, rainbow shrimp, Daytona shrimp, Mayport Shrimp, common shrimp, southern shrimp, and, in Mexico, camaron blanco) is a species of prawn found ...
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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 ...
In a food processor, pulse shrimp, bell pepper, scallion, parsley, cornstarch, garlic powder, black pepper, hot sauce, 1/4 teaspoon salt, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne until a ...
The shrimp Palaemon serratus of the infraorder Caridea. A shrimp (pl.: shrimp or shrimps ()) is a crustacean (a form of shellfish) with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp".
Ears of corn, new potatoes, onions, and heads of garlic are usually included in shrimp and crawfish boils. Some people will add smoked sausage links or mushrooms. When cooking crawfish there is a debate over whether or not the crawfish must first be purged by covering them with clear water and a generous amount of salt for a few minutes.