Seafood
Bayou Redfish
Rub the fish filets with the marinade and refrigerate for 20 minutes. Season the fish with the kosher salt and…
Read more
Miniature Shrimp and Grits
Shrimp and grits became popular in southern restaurants in the late 1980s. This is a preparation that allows them to be hand held.
Read more
Fried Shrimp
I have been blessed to grow up 70 miles north of one of the most fertile areas for seafood in the world— the Gulf of Mexico and the Mississippi Sound. The crab, oysters, and fish are plentiful, and I love all of those. But it’s the shrimp that holds the fondest place in my heart. There are certainly more “sophisticated” ways to cook shrimp, and I like many of those variations, though I’m certain that none of them are better— and more satisfying to me— than the fried variety.
Read more