New Orleans-style barbecue shrimp isn't grilled at all. Instead, the shellfish is seared and then coated in a rich, buttery ...

Make this recipe in your regular rotation of meals at home. It's that good! As long as you don't commit any Cajun crimes.

The recipe as I understand it ... Not only is it a real timesaver, but the shrimp juices deepen the flavor of the dish as they cook in the grits. Best of all, the shrimp do not get overcooked ...

and the traditional choice is crawfish or shrimp. You also won't find okra or sassafras filé in étoufée, but those are both ...

All about the shrimp: We prefer tails-off shrimp, peeled and deveined in this recipe for an easier eating experience: How to make the best shrimp Creole (& variations): — Not a spice fan?