Combine the butter and olive oil and melt them together in a large, high-sided skillet. Then drop in the sliced lemons, the lemon zest, the garlic, the Worcestershire, seafood seasoning, red pepper ...

One of my husband's favorite dishes when we dine out is baked stuffed shrimp. I decided to bring the restaurant experience home and created a simple version that is tender, with a moist flavorful ...

The bold, sophisticated flavors and elevated presentation of my baked Cajun shrimp make the 30-minute dish a hit any night of the week, y'all!! A scrumptious, solid main that pairs perfectly with ...

Gassenheimer brought the restaurant experience home and created a simple version of Baked Stuffed Shrimp that is tender, with a moist flavorful stuffing. Linda Gassenheimer/TNS One of my husband’s ...

1. Preheat oven to 400 degrees. Prepare shrimp, bell pepper, cabbage and garlic. 2. In a 10-inch nonstick skillet heat 1 tablespoon oil over medium heat. Add bell pepper and sauté 3 minutes. Add ...

As oven preheats, put butter in un-greased 9" x 13" metal baking dish and place in oven, just until melted. Place eggs, milk, flour, salt and vanilla in blender; cover and process until smooth. Pour ...

Before you even begin pulling together the ingredients, adjust the oven rack to its highest position and heat the oven to 500 degrees. When that's done, uniformly toss together in a microwave safe ...

Preheat oven to 450 degrees. Pour Roasted Garlic and Herb Marinade into a measuring cup. Assemble injector. Inject the roast with the marinade approximately every inch, making sure to rotate the ...

The Cultural and Historical Context of Shrimp Scampi Shrimp scampi is great food, but it’s also a history of culture, ...

“Smothered” seems an inhospitable way to describe the charms of an etouffee, the Louisiana dish that begins with the aromatic trinity of onion, celery and green bell pepper, builds on a rich roux and ...

As with its culinary cousins—jambalaya, red rice, and hoppin’ John—no two families make perloo the same way. Chef BJ Dennis’s recipe takes a bold surf-and-turf approach.