"This is smoky, tasso-stuffed shrimp that are deep-fried and tossed in a hot beurre blanc sauce—but it doesn’t stop there. To guild the lily, they serve it with pickled okra on a puddle of sweet pepper jelly."ChefStephen StryjewskiCochon Butcher
Guide Get Your Shrimp On in NOLAFebruary 29, 2016Classic shrimp and grits and well beyond in the Big Easy.
Guide The Best Dishes in New OrleansFebruary 4, 2015Po' Boys, muffalettas, oysters, bacon, shrimps, grits, and all of the good stuff that Louisiana has to offer.
