Food & Wineのインスタグラム(foodandwine) - 2月5日 05時30分

@chefkwameonwuachi's crab-and-shrimp étouffée was inspired by his memories of his grandmother's version of the classic dish. And no flavor goes to waste here—even the shrimp shells are used to make the seafood stock. Tap the link in our bio for the recipe! 📸: @gregdupree

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する