Baked Shrimp with Creole Sauce
Piles of tender shrimp, smothered in a lush, buttery, spiced sauce that's perfect for sopping up with bread. Pass the napkins!
1 hr 10 mins
I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.
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