INDEX
All recipes » American » Saute » Shellfish
Shrimp Creole by John SpottiswoodThis isn't all that fancy or exotic, but it's a wonderfully rich and fully flavored. If you want greater authenticity, you can substitute butter where I have used olive oil. I love butter, but try to control it for health reasons. It's delicious as I have made it, so no need to add the extra butter in my opinion. |
6 votes
6360 views
|
|
Shrimp Palermo by Deborrah Justice
|
1 vote
2538 views
|
|
Sauteed Shrimp with Country Ham and Capers by Deborrah Justice
|
1 vote
2400 views
|
|
SAUTEED SCALLOPS WITH ANGEL HAIR PASTA by JUDY BA TASTY COMBINATION. |
1 vote
1967 views
|
|
Crawfish Etouffee by GenetIn New Orleans, frozen crawfish tails are a heavily relied upon convenience food. Many folks outside of Louisiana are unaware of this great product which is now available in most supermarkets across the country. As much as I love the usefulness of the frozen crawfish tails, their taste and texture take a small but noticeable hit… |
1 vote
2518 views
|