Impress your guests with this deceptively simple saute of butter, garlic, wine, Parmesan cheese and shrimp. Serve over hot linguine and garnish with chopped parsley.
So fast and easy to prepare, these shrimp are bound to be the hit of the barbeque. And, weather not permitting, they work great under the broiler, too.
Tender shrimp and andouille sausage with red, green, and yellow bell peppers are served over cheese-flavored grits in this traditional low-country favorite.
These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.