Products / New Orleans Fish House
Dinner with New Orleans Fish House boiled shrimp poppers
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
FILLING: SHELLFISH (SHRIMP, SURIMI), CORN, RICE, GARLIC, LEMON JUICE, MUSHROOMS, PARSLEY, LIQUID CRAB BOIL (WATER, POLYSORBATE 80, EXTRACTIVES OF: RED PEPPER, BAY, CLOVE, BLACK PEPPER, THYME, MARJORAM AND ARTIFICIAL SPICE FLAVORS), WHEAT, SUGAR, YEAST, SOY BEAN OIL, MODIFIED FOOD STARCH, CORN STARCH, DEHYDRATED ONION, SALT, FOOD STARCH MODIFIED, STABILIZER (CORN STARCH, METHYLCELLULOSE, EGG WHITE POWDER, XANTHAN GUM, GUAR GUM), ONION POWDER, SALT, FLAVOR (NATURAL FLAVOR, MALTODEXTRIN), SPICES. COATING: ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE, MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, YEAST, SOYBEAN OIL, SALT, YELLOW CORN FLOUR, MODIFIED CORN STARCH, SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE AND SODIUM BICARBONATE), AND SPICE.
New Orleans Fish House, frozen appetizers & hors d'oeuvres, serving 43 g, package 6 oz/170 g. Ingredients as printed on the label.
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Cooks as shrimp. Half of it left? Use up the shrimp.