Makes 8 servings. Recipe by Holly Clegg from Guy’s Guide To Eating Well Terrific Tip: If you don't have balsamic vinegar, use red wine vinegar. 2 tablespoons lemon juice 1 teaspoon Dijon mustard ¼ cup ...

Cook the shrimp according to the Zatarain’s shrimp package instructions. Once the shrimp are cool enough to handle, peel and set aside. In a medium saute pan, heat the oil and garlic cloves over ...

Decadent Stuffed Shrimp deserves its place as star of the holiday table, whether you serve it as an appetizer or a main course. Succulent crab filling with a good dousing of butter make this classic ...

Mirlitons are green, pear-shaped vegetables that go by many names and pronunciations. I grew up in New Orleans and have always heard them called “mer-leh-tawn.” My husband grew up in Lafayette and he ...

Give shrimp cocktail a seasonal, smoky upgrade with this recipe, an ideal appetizer for summer dinner parties and cookouts. The shrimp are marinated in a bright, lemon-garlic mixture that gets a kick ...

This shrimp recipe focuses on a perfectly balanced marinade. Acidity, oil, and seasoning are carefully measured. Shrimp are marinated briefly to avoid texture loss. High heat cooking locks in moisture ...