Similar Recipes
:max_bytes(150000):strip_icc()/20230608-SEA-CajunShrimp-RobbyLozano-01-0c49cdd64b974da5a2a51a23e877259c.jpg)
Cajun Shrimp
Dry-brined in a mixture of salt and baking soda then tossed in a balanced spice blend that packs subtle heat, this Cajun shrimp is tender, juicy, and packed full of flavor.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__10__20151002-shrimp-grits-vicky-wasik-19-a88f16ad8ab24fa093595c1b18f0cbff.jpg)
Shrimp and Grits
Our version adds mushrooms, crispy bacon, and gruyère to an easy and monumental classic.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__09__20140903-big-flavor-grill-shrimp-with-nola-style-bbq-sauce-ed-anderson-f7982151bd1e4835954765caa1e86c78.jpg)
Grilled Shrimp With New Orleans-Style Barbecue Sauce From 'The Big-Flavor Grill'
If you've never had New Orleans-style barbecued shrimp, you're forgiven for thinking you're about to see a recipe for shrimp swamped in smoky-sweet BBQ sauce. Instead, get ready for a spicy, vinegary, garlicky, wow-that's-a-lot-of-butter sauce, and have a crusty piece of bread on hand to soak up every last drop when the shrimp are gone.
Grilled Shrimp Scampi with Lemon-Garlic Butter - Striped Spatula
Take the classic flavors of Italian-American Shrimp Scampi to the grill for easy summertime cooking! Marinated shrimp skewers are grilled shell-on and served with warm lemon-garlic butter for dipping.
Herbed Citrus Grilled Shrimp and Scallops
The herbed citrus marinade for this grilled shrimp and grilled scallop combination was amazing. Citrus, herb, olive oil and garlic are a winning combination for grilled shrimp or grilled scallops
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__06__062613-256872-cook-the-book-new-oreleans-style-barbecue-shrimp-34ce8a047a4c486ea6f063d9e31e047f.jpg)
New Orleans-Style Barbecue Shrimp from 'Mastering the Art of Southern Cooking'
Barbecue shrimp requires only quick stove-top cooking. And what it does have in common with barbecue is the spicy, saucy mess than ensues when sitting down to a big bowl of the stuff.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__07__20130722-261122-dinner-tonight-shrimp-and-grit-tacos-2-primary-53175fe9c70a422980da7d129c4cb1b0.jpg)
Shrimp and Grits Tacos
This dish may sound like a gimmick, but grits and tortillas actually are a corny match made in heaven. Shrimp provides a pop of texture and juiciness to each bite.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__06__20150625-food-lab-grilled-shrimp-15-d42de1c6430a408280ebd32634ca3a2b.jpg)
Grilled Shrimp with Garlic and Lemon
These perfect grilled shrimp are skewered and grilled with the shells still intact and then tossed with lemon and garlic. You'll end up with tender, juicy shrimp with a crisply charred crust.
Shrimp and grits (prawns and polenta)
I had this dish for the first time while I was in Nashville this year and absolutely loved it! So, I have recreated it back home using prawns and polenta and this is how I made it.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__02__20130226-242408-shrimp-boil-skewers-29517bea897c40198bd9fcbeecbb49b3.jpg)
Shrimp Boil Skewers
All the components of a shrimp boil—shrimp, corn, andouille, and potatoes—come together on a single stick.
Fire up the grill! This twist on Shrimp & Grits tops cheesy grits with cajun-spiced shrimp and spicy scallion-garlic butter. Pure summer comfort food!
Serve With
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__08__080613-261664-cook-the-book-creole-succotash-8293cc7c6ce74a03a7cf463b5254aa82.jpg)
Creole Succotash from 'Treme'
The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork...
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__04__20150329-Skillet-Spiced-Potatoes-Buttermilk-Herb-Sauce-Pan-Morgan-Eisenberg-67b42cc136314a63a31cbbb84770aaa6.jpg)
Skillet Potatoes With Cajun Blackening Spices and Buttermilk-Herb Sauce
Potatoes deserve more than to just be a boring side dish. They've got serious star power, and these Cajun-spiced baby potatoes—first boiled until creamy, then crisped in a skillet, and finally topped with a cooling buttermilk-herb dressing—prove it.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__03__2013-03-13-southern-slaw-maple-dijon-dressing-3f3418bb10d64abfa736032975819c89.jpg)
Southern-Style Slaw with Pecans and Maple-Dijon Vinaigrette
Sweet and tangy with lots of crunch, this slaw is light and refreshing.
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
Berry Cobbler with Cornbread Biscuit Topping
Grab a spoon! This Berry Cobbler with Cornbread Biscuit Topping is an easy, comforting summer dessert that's perfectly served with a scoop of vanilla ice cream.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2013__08__080513-261661-cook-the-book-clemenceaud-shrimp-9e9beeabb0d94ae39b4ec5491bc47816.jpg)
Clemenceau'd Shrimp from 'Treme'
Shrimp Clemenceau is a New Orleans classic that appears on the menus of the old-school restaurants like Dooky Chase and Galatoire's. The big, juicy gulf shrimp are tossed with potatoes, mushrooms, and peas, and then topped with a rich lemon-butter sauce.
Pork Picnic Sandwich inspired by Regular Show — Binging With Babish
The Pork Picnic Sandwich presents not only the opportunity to live like a VIP, but to enjoy the sweltering summer heat while smoking some big ol' joints of pork for 16 hours!
Cajun Blackened Fish
A classic cooking technique from the South, a mix of spices to create a sensational rub that turns black (but not burnt!) when cooked in a hot skillet!
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__07__20150701-cajun-burger-assembled-morgan-eisenberg-0a27fdff16d54c349928d2ffdbbd4bf5.jpg)
Cajun Burgers With Spicy Rémoulade
Create burgers that ooze with flavor by marrying your hand-ground beef chuck to smoky Cajun andouille sausage. Add the NOLA trinity of bell pepper, onion, and celery, top it all off with spicy rémoulade and blue cheese, and don't look back.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__11__20151102-oyster-cornbread-stuffing-vicky-wasik-20-4870c5299a0041ce8d2c5d5d7d6e8fe2.jpg)
Southern Cornbread Dressing With Oysters and Sausage
Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. Here, raw chopped oysters are mixed with toasted unsweetened cornbread, sausage, and aromatic vegetables and herbs. The oysters add a wonderful savory flavor and subtle brininess.