If you’re not familiar with BBQ Shrimp, you should know this isn’t the kind of BBQ Shrimp you put on skewers and cook on the grill, although that sort of shrimp can be very tasty. THIS is the kind of BBQ Shrimp swimming in its buttery, garlicky, wonderful cooking...
Hello, happy boys and girls! I am still delighted to be back to blogging! Recently I asked readers to let me know if there were any specific recipes they wanted to see here on the site. Several former shop customers got back to me immediately. (Thank you, all! I will...
One benefit of closing the shop and coming back to the blog is that I have a really good idea of what sorts of things y’all are wanting for dinner. I’ll be sharing a number of LCK favorites in the coming weeks. As always the focus will be on affordable...
An easy and beautiful dinner! Grilled Snapper with Simple Salsa Verde, Citrus Salad, and Lime Cilantro Rice.
Looking around, you might think it’s impossible to have a party on the Gulf Coast without some sort of cocktail shrimp. And, heck, maybe it is. All I know is that I serve some sort of toothpick-able shrimp, with or without a dipping sauce, at parties all the time. And...
I feel like maybe I’ve done a lot of noodle posts lately. Have I? I hope it’s not too many. As the weather gets better and the days get longer, I want faster and easier dinners, and sometimes that means pasta. Roasted Breadcrumb Shrimp over Lemon Spaghetti...
If you’re from the Gulf Coast chances are good that, like me, you were introduced to Shrimp Creole at an early age, and you know perfectly well how it’s supposed to taste. In my case, fast forward a few decades: I’m working on a menu and recipes for a new Creole...
These pickled shrimp are based on an old recipe recounted by Mobile’s Eugene Walter, who, among an astonishing array of other things, wrote the southern food cookbook from Time-Life’s famed Foods of the World series. And when I say an astonishing array, I mean it. He...
I like fried food just as much as the next Southerner, and growing up in Coastal Alabama, we all start liking fried seafood pretty early in life. I can remember my mother cutting up fried shrimp to put on my baby sister’s high chair tray. Fried fish had to be picked...
I can’t remember the restaurant where I first ate shrimp and grits, but I do remember the dish itself: the shrimp were in a light, spicy, tomato-based gravy with smoked ham. Turns out the tomato-based business was mildly scandalous, but that’s exactly how I learned to like it and I’ve made the dish below ever since.
Rarely seen outside of Gulf Coast seafood restaurants, Snapper Veracruz is an easy and beautiful dish to make at home.
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