I learned this recipe when I briefly lived in New Orleans as a young woman. It was served in a casual restaurant, where I was told that the bayou and marsh shrimp had shells so fragile they could ...

Unlike creamy shrimp étouffée, shrimp Creole has more of a tomato-based sauce. Also, because of the addition of cayenne, shrimp Creole packs a bit more of a punch when it comes to the heat.

In searching for an appetizer idea, I spotted my recipe for Creole Crusted ... and hot sauce together in a bowl and set aside. Place each sausage disc into the curve of a shrimp and skewer up ...

I like to incorporate tomato paste, creole seasoning ... the taste to new heights. When the sauce comes together stir the shrimp back in off the heat so it’s coated. Now, for the grand finale: spoon ...

Add the Worcestershire, black pepper, Creole Spices ... shrimp with a little salt and lots of pepper. Put the shrimp and the Sauce Base, cream, and butter in a large cast-iron skillet over ...