Cajun Shrimp Etouffee _ A thick, hearty, slightly spicy shrimp dish with flavors of aromatic onions, celery, green bell peppers, tomatoes, garlic, thyme, & Cajun seasoning, & served with rice. It is a classic New Orleans dish. This is my favorite Southern recipe I have made so far, next to my Southern Biscuits! #Cajun #Shrimp
CROCKPOT SEAFOOD CHOWDER -The standard New England-style chowder contains fish or shellfish, salt pork, onions, potatoes, and milk. Manhattan-style chowder replaces the milk with tomatoes. Eighteenth-century chowders were more varied; meat or poultry chowders were made, and wine, spices, herbs, cider, and other flavourings were often added. Pounded common crackers served as thickening. In the Southern and Midwestern United States, fresh sweet corn often replaces the clams in chowder.
I call this Seaside Salad simply because it reminds me of all the wonderful little dishes of marinated antipasti I have enjoyed over the years in towns up and down the Adriatic and Mediterranean coasts. These appetizers always feature the freshest local catch-tender tiny cockles and succulent baby calamari. Use the freshest seafood you can find to make the most of this simple yet delectable salad.