File Gumbo / Chez Helene by Amos Miller

The late Chef Austin Leslie left a brilliant legacy of Creole dishes and he helped form my approach to the cuisine of NOLA. I follow no other recipe than the one he left me. When a dish is perfect, why stray? Fresh ingredients will tell the tale. Now, as my mentor Paula Wolfert admonishes: "Relax and follow the recipe"!

Steamed Clams with Pesto by John Howie

crab and cream cheese enchiladas by dp

Crab and cream cheese enchiladas are a soft, warm ,creamy ,delicious ,and spicy variation to a beef enchiladas recipe that i make quite often and it turned out to be amazing enjoy. Let me know what you think Thank you

Cioppino by John Elder

This is the NY version of a San Franciscan Italian seafood stew. They focus on crabs while I focus on a nice variety of seafood. It’s quick to cook once the seafood is prepped and guaranteed to please every seafood lover. You can make the sauce white or red and once in a while I make it pink with just lobster tails, shrimp and…

Pan Seared Scallops with Meyer Lemon Dust and Chipotle Beurre Blanc by Debi Shawcross

Meyer lemons are dehydrated and ground into a glistening powder, packed with intense flavor.

Caribbean Shrimp by Chef Smith

Baked COCONUT Maple Syrup SHRIMP by Foodessa

The shorelines of the Gulf coast brought on a craving for baked Coconut Shrimp. Not any of the classic coconut breaded dishes of course. Only my baked and succulent Maple syrup flavoured crustaceans. These shrimps were served on a bed of baked orange BEETS along side salty/sweet KALE chips. Enjoy. For a dedicated…

Garlicky Shrimp and Parmesan Grits by Lacy DeVeney

Quick lower calorie meal, delicious creamy Parmesan grits paired with buttery garlic shrimp.

Shrimp Mushroom Crepe with Cheese sauce - Bonaire Island inspired by Foodessa

The sea's underworld and a memorable tiny Island served up this dish interpretation. The smooth sand, dancing corals and sea life inspired the creation of this open-faced crêpe. For a dedicated post...refer to:…

Blackened Shrimp with Coconut Cilantro Chutney by BearNakedBaker

Shrimp Etouffee by BearNakedBaker

I love Cajun food and making "black" roux is a lot of fun and a bit of a challenge. I took Cajun/Creole cooking lessons in my 20's and have become a big fan of its dishes. It does require time to cook this meal, but it's well worth it. It looks great if you mound your rice in a coffee cup and un-mold it on center of plate and serve…