prawn

Made this for my daughter’s family as a thank you…we all loved it 😍 Thanks for sharing a simple and delicious dish. Will definitely have again and again!

This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.

I have been wanting to try this recipe for a long time and I am so glad I finally did! The soup is excellent. I had brandy on hand so I used that and it tasted amazing.

Excellent, easy recipe, that has become spring/summer holiday tradition.

I absolutely loved this recipe! I thought, like others, that the amount of dill and feta sounded like too much, but they are absolutely needed! I also added halved cherry tomatoes, because I like them, but not sure they're necessary.

Awesome recipe! Best shrimp scampi type recipe I’ve made

This was a very yummy recipe! However, I only used 1 tablespoon of chile flakes and that was still too spicy for me. If you like spicy food, then I guess you could use the 2 tablespoons of chile flakes that the recipe calls for.

My family loved this dish!

Kung Pao originated from southwest China and is pretty popular in the states. The classic version has peanuts, but I like substituting cashews for their crunch and flavor. A pinch of ground Szechuan peppercorn powder is traditional. Add it if you have it, but you'll be fine without it! Also you can substitute any meat, seafood, or tofu for the shrimp.

In this episode, Ina roasts the shrimp on 2 sheet pans and adds a garnish of lemon pieces on the serving platter.

Leaving the shells on the prawns protects them from drying out during cooking. This method works so well that I use it often when preparing shrimp or prawns for salads, pasta, pizza, and sandwiches. Simply reduce the cooking time if they will later be cooked more, for instance as part of a sauce or pizza topping. Peel shrimp after they come off the grill.

The genius of this recipe is that all of the ingredients--wine, garlic, shrimp -- even the pasta -- cook together in one pot. Just make sure to use shrimp that's still frozen or they will overcook. You don't have to serve garlic bread with the dish, but there's nothing better for sopping up all that delicious buttery sauce.

Made this tonight. Lemon was just right. Added some extra arugula. Will definitely make this again.

Serve as a dip for the shrimp with the celery sticks.

Remove to a large platter and serve with dipping sauce.