Andouille I made because a fine friend supplied me with some andouille seasoning. The shrimp boil was great. Easy and delicious and only messed one pot. So here's my questions...
Why do most shrimp boil recipes call for shell on shrimp? Most of them only have the shrimp added in the last 3-5 minutes so it doesn't seem like the shells can impart much flavor but i may be wrong. Just curious! Looking forward to hearing all of your answers.