Place all ingredients except dressing in large mixing bowl; ladle dressing over all and carefully fold together until just combined. Pour out into serving bowl or platter and garnish with additional ...

Yields 8-10 servings. Recipe by Teresa B. Day. 4 pounds butternut squash (10 cups cubed) 1 onion, chopped ½ cup (1 stick) butter 2 teaspoons salt 2 cups shrimp stock 2 pounds medium shrimp 2 cups ...

Fire-blistered poblano chiles flavor the creamy sauce for simple poached shrimp and seared vegetables. The corn — boiled first to plump its kernels — is mixed with mint and lime juice to add an acidic ...

RICHMOND, Va. -- Chef Ausar always brings the heat! Friend of the show, Executive Chef Ausar AriAnkh of the Kitchen Magician Catering Company joins us live in the weather garden with a recipe for ...

This salad benefits from the kiss of smoke that the grill gives not only the main ingredient, shrimp, but also corn. Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston ...

1 C coarsely chopped tomato (can be red or heirloom colors are pretty and tasty too!) 1/2 C chopped green onion (onion and greens) 1 C cucumber-diced (I like the small or English cucumbers) 1/2 C ...

My mirliton dressing is an authentically delicious take on the New Orleans-area holiday favorite, y'all!! Overflowing with fresh shrimp and jumbo lump crab, this skillet of browned and bubbly ...

Not every cornbread dressing is created equal. No card-carrying Southerner would never be caught without a helping (or two) of cornbread dressing on their Thanksgiving plate. But, like any good ...

This low calorie recipe is full of flavor from the poblano, cayenne, and fresh mint. This refreshing salad is made with avocado, red onion, quinoa, corn, and shrimp. Quinoa is rich in plant compounds ...