Thanks everybody! I forgot to mention, I sprinkled the shrimp with SM Season all too.
Quote:
Originally Posted by PatAttack
I've been calling you Jeanius for a while now. Glad these guys are finally catching on. 
That is an Einstein move with the pork skin coated skrimps. Maaavelous, Daaaling!  |
Quote:
Originally Posted by Phubar
LOL!
You stole that from me Pat. 
...and it's Jeaniusz BTW. 
She also goes by the name of Doc.J. |
(((HUGS))) to both of you!!
Quote:
Originally Posted by Arlin_MacRae
Very nice, Miss Jean!
Question: how much oil is in your Dutch oven? Is there just enough to cover the bottom or did you deep-fry those skins? Can't quite tell.
As usual, you inspire us with your creativity!
Arlin
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Thank you Arlin! I deep fried these. As soon as they hit the hot oil they sank to the bottom and shot right up to the top. I used tongs to keep them submerged until completely "pufffed". I could only handle doing two at a time, they cooked so fast.
Quote:
Originally Posted by htrisna
I like to crush chicharrones and sprinkle on top of gumbo. It cranks the gumbo up to eleven.
I use Bakennettes Hot n Spicy though.
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Love that idea...Thanks!
lol Jason Thanks!! This might be good on non-seafood items too.
Thanks again for the kind comments friends.
.
