These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappear. Have plenty of bread on hand for sopping up the juices.
ingredients 1/2 lb green beans, trimmed, cut into 1-inch-long pieces 3/4 lbs rotini or other corkscrew pasta 2, 6-1/8 ounce cans solid white tuna, packed in water, drained 5 green onions, chopped 1 large tomato, seeded, chopped 1/2 cup chopped pitted black olives 3/4 cup mayonnaise 2 tablespoons balsamic vinegar 1/2 teaspoon celery salt ... Continue Reading →
Enjoy the robust flavors of traditional Caesar salad in a new version featuring penne pasta and crabmeat.
ingredients Cooking spray 1/4 cup cornmeal 1 tsp dried thyme 1 tsp dried basil Garlic powder, to taste Lemon pepper, to taste Cajun spice, to taste 2, 8-oz catfish fillets 1/2 tsp paprika preparation Preheat oven to 400˚F. Spray the vegetable oil over the baking sheet three times to coat. Put the cornmeal, thyme... Continue Reading →
This version is based on one served by Chef Tory McPhail at the hallowed eatery Commander’s Palace. Make sure you have plenty of bread on hand to sop up the delicious sauce.
ingredients 1 lb shrimp, 16-20 count 2 Tbsp butter 3 Tbsp extra virgin olive oil 4 cloves garlic, chopped 1 tsp dried oregano 1 Tbsp black pepper, freshly ground 1 cup white wine preparation Remove little "legs" from shrimp if you see any; leave shells and tails on. Rinse under cold running water. Pat... Continue Reading →
This signature Creole barbecue shrimp recipe from New Orleans is reborn with a low-fat shortcut or two.