February 8, 2012
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Posted on November 4, 2008 by Destination Chefs, Filed under:

Shrimp & Tasso Corndog and Grilled Snapper

In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Danny Trace from Cafe Adelaide prepares shrimp & tasso corndog and grilled snapper.

Click here for Chef Danny Trace's Profile

Shrimp & Tasso Corndog

Ingredients:
20 ea 10/15 shrimp peeled with tails on.
20 each 1/2 bamboo skewers
Salt and black pepper to taste
Starting with the tail end, skewer shrimp and season.

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