Shrimp Creole is a great supper dish for early fall nights when there's the barest chill in the air. The following recipe comes from "The New Orleans Cookbook" (Knopf, 1987) by Rima and Richard Collin ...

Blistered cherry tomatoes create a sweet and slightly smoky sauce that coats Creole-seasoned jumbo shrimp for a bright and ...

This simple shrimp creole is the perfect recipe to get you out of your dinner rut. The opposite of boring, it's loaded with spices, garlic and hot sauce. It uses pantry staples including canned ...

Folks in Louisiana understand how to use seafood in simple comfort food. Take shrimp Creole, for example, an easy, spicy tomato sauce to which shrimp are added at the end. To make Cajun seasoning at ...

If making stock, rinse, shell and devein shrimp, make stock from heads and shells simmered in 1 qt. water for 30 minutes up to 4 hours. Add water as needed to yield at least 2-1/2 cups stock for ...

In a large sauce pan, melt the butter over medium heat. Add the onions, peppers, celery and garlic. Cook the vegetables until the onion is translucent, approximately 6 minutes. Stir in the stock, ...

Shrimp is a true seafood superstar, an economical ingredient that’s perfect for both quick-and-easy meals and special occasions. Whether grilled, sautéed, fried or baked, shrimp always delivers ...

Fantastic!” executive editor and test taster Jake Higgins said after sampling Shrimp Creole from the Times Leader Test Kitchen on Tuesday. “It’s my favorite thing that you’ve made so far.” ...

It's swimming in the most heavenly lemon-butter sauce. 😍 ...