Louisiana Shrimp Creole II - Review by Miriam Buss
This WAS easy to make, and since I was peeling my raw shrimp anyway, I decided to take THEDAD's suggestion to make a stock from the shells. I also used a bit of fresh ground black pepper, and about a tablespoon of dried parsley (but I also needed to double the recipe). My family of finicky eaters LOVED it! I will definately make this again, even if I take some's suggestion to use cut up chicken breast pieces to save a little $$$$.
Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.
A quick and easy crab cake that features buttery round crackers, tarragon, green onions, and red pepper flakes.
Here is a classic method for steaming delicious Atlantic blue crabs. Serve on big pieces of newspaper to make cleanup a breeze.
Crispy grilled okra gets its spicy flavor from Cajun seasoning.
Big seasoned beef burgers with cheese and onions have hot dog heads, legs, and tails, and a woven bacon top for a shell. The kids will love these fun turtle-shaped burgers.
These quick scrambled eggs in the microwave are perfect for home or when you're on the road! They are light and fluffy, so everyone will love this quick energy bite to start the day.
Cod is combined with bell pepper, tomatoes, and basil, wrapped in foil, and baked in the oven for a quick, delicious low-carb dish for weeknights.
You'll make a bee line for these Chinese buffet favorites!