1 cup teriyaki sauce 1 can (6 ounces) pineapple juice 1/2 cup packed brown sugar 6 garlic cloves, minceds 1/4 teaspoon Worcestershire sauce 1/8 teaspoon pepper 1 pound beef top sirloin steak, cut into 1-inch cubes 1 pound uncooked shrimp (26-30 per pound), peeled and deveined 1 pound whole fresh mushrooms 2 large green peppers, cut into 1-inch pieces 2 medium onions, halved and quartered 1 pint cherry tomatoes 1-1/2 teaspoons cornstarch In a large bowl, combine the first 6

Ingredients 3 medium (1 lb., 5 oz. total) ears fresh shucked yellow corn 2 Tbsp. unsalted butter 1/2 cup chopped yellow onion (from 1 small onion) 2 garlic cloves, chopped (about 2 tsp.) 1 3/4 cups lower-sodium chicken broth 10 oz. (6 medium) baby red potatoes, cut into 1⁄2-in. pieces 1 tsp. kosher salt 1/4 tsp. black pepper 8 oz. medium-size peeled, deveined raw shrimp 2 Tbsp. heavy cream 2 Tbsp. sliced fresh chives Directions Step 1 Prepare corn: Cut kernels from corncobs

Ingredients 6 tablespoons butter 2 cups finely chopped onion 1 ½ cups finely chopped green bell pepper 1 ½ cups finely chopped celery 5 garlic cloves, minced 1 ½ teaspoons dried thyme 1 ½ teaspoons table salt 1 teaspoon freshly ground black pepper 3 (14.5-oz.) cans diced tomatoes 2 (16-oz.) packages frozen cut okra, thawed 1 (32-oz.) container chicken broth 2 bay leaves 2 pounds unpeeled, medium-size raw shrimp, peeled and deveined 1 tablespoon hot sauce 1 teaspoon filé powde

Ingredients 1 lb large shrimp, peeled and deveined 8 oz linguine pasta 3 tbsp unsalted butter 2 tbsp olive oil 4 cloves garlic, minced 1/2 cup dry white wine Juice of 1 lemon 1/4 cup fresh basil leaves, chopped Salt and pepper to taste 1/2 tsp red pepper flakes 1/4 cup grated Parmesan cheese Lemon wedges for serving Instructions 1. Cook the linguine according to package instructions until al dente, then drain and set aside. 2. In a large skillet over medium-high heat, melt

Ingredients · 1 pound large raw shrimp, peeled and deveined with tails on · 1 bunch fresh asparagus spears, trimmed of woody ends · 3 tablespoons rich extra virgin olive oil · 4 cloves aromatic garlic, minced · 1 juicy lemon, zested and juiced · 2 tablespoons cold unsalted butter, cubed · 1 teaspoon coarse kosher salt · ½ teaspoon freshly cracked black pepper · 2 tablespoons chopped fresh parsley leaves I

1 pound cooked*, peeled and deveined large to jumbo shrimp (we used extra-large), tail on 5 large celery stalks with leaves, 4 cut in half, and 1 finely diced ½ lemon, zested and juiced ½ cup ketchup ¼ cup ice-cold vodka (non-alcoholic vodka works fine, too) 1 Tablespoon prepared horseradish 1 teaspoon Worcestershire sauce ½ teaspoon soy sauce Dash of kosher salt and freshly ground black pepper Cilantro for garnish Dry shrimp with a paper towel; discard paper towel. Remove

Ingredients 1/2 cup low-sodium soy sauce 1 Tbsp. sesame oil 1/3 cup hoisin sauce (optional) 1/4 cup brown sugar 3 tsp. minced garlic 2 tsp. minced ginger 3/4 cup chicken broth pinch of crushed red pepper flakes 1/2 lb. medium shrimp, peeled and deveined kosher salt Freshly ground black pepper 3 Tbsp. cornstarch 2 Tbsp. vegetable oil, divided 1 large head broccoli, cut into florets 1 bell pepper, thinly sliced 3 green onions, thinly sliced Toas

2 tablespoons olive oil 1 cup sweet onion, chopped 1 cup celery, diced 1 cup carrots, diced 2 garlic cloves, minced ½ cup flour, plus more for rolling puff pastry ½ cup dry white wine 2 cups fish stock or chicken broth ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ teaspoon thyme ½ pound medium shrimp, peeled and deveined, cut in half ½ pound sea scallops, quartered ½ pound of halibut or cod, cut into ½-inch cubes 1 cup frozen peas 2 tablespoons plain Greek y

2-2 ½ pound chicken cut up 3 qts water ½ c olive oil plus a couple tablespoons extra ½-¾ bunch fresh parsley chopped 5 celery stalks chopped 2 bunches green onions sliced 2 cloves garlic minced 1 lb andouille sausage sliced 1 lb frozen sliced okra ½ cup flour 1 large can tomatoes ½ T black pepper 1 T Tony Cachere's creole seasoning 1 t cayenne Tobasco to taste 2 bay leaves 1- 1 ½ lb raw shrimp peeled 1 lb lump crabmeat picked over ½ pt. oysters optional 1 T file' pow

4 thick-cut bacon slices (about 6 oz.), chopped 2 cups chopped sweet onion (from 1 large onion) 1 1/2 cups chopped celery (about 2 large...