results for "appetizers"
In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.
Avocado and a light herbed mayonnaise add an elegant, unexpected touch to this simple shrimp cocktail.
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
No vinegar is needed to “pickle” this versatile vegetable—just a little spice and a good olive oil.
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).