Forums
New posts
Search forums
What's new
New posts
New Trophy's
New trophy room comments
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Classifieds
Trophy Room
New items
New comments
Latest content
Latest updates
Latest reviews
Author list
Series list
Search showcase
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Off Topic TN Forums
Cooking Forum
St. Augustine Shrimp & SAUCE
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="green doe" data-source="post: 1651502" data-attributes="member: 1931"><p>Why do you say "3 tablespoons Worcestershire sauce (the real stuff)"? What's the fake stuff?</p><p></p><p>That recipe sounds wonderful. I like the idea of all that cracker meal. It sounds like the stuff we'd get in Chicago. I know it sounds funny (Chicago) but they have these little places that serve great fried shrimp.</p><p></p><p>Would that sauce do well with shrimp cocktail or does it need the breading to temper it?</p></blockquote><p></p>
[QUOTE="green doe, post: 1651502, member: 1931"] Why do you say "3 tablespoons Worcestershire sauce (the real stuff)"? What's the fake stuff? That recipe sounds wonderful. I like the idea of all that cracker meal. It sounds like the stuff we'd get in Chicago. I know it sounds funny (Chicago) but they have these little places that serve great fried shrimp. Would that sauce do well with shrimp cocktail or does it need the breading to temper it? [/QUOTE]
Verification
Post reply
Forums
Off Topic TN Forums
Cooking Forum
St. Augustine Shrimp & SAUCE
Top