1 cup onion, 2 cloves garlic, 1 russet potato, 3 cups corn kernels Add the tomato paste and half the Cajun seasoning to the ...

There’s something magical about a perfectly cooked foil pack – it’s easy, flavorful, and creates a self-contained meal t ...

Co-founder of Lowcountry Restaurant Lowcountry Seafood Boil Restaurants Five Locations: South Loop: 1132 S. Wabash Ave., Chicago, IL Lakeview: 3343 N. Clark St., Chicago, IL ...

Add the remaining stock along with the corn, and bay leaf and bring to a boil over medium-high heat. Reduce the heat to low and add in the heavy cream, stirring to combine well. Add the shrimp ...

Pour in the coconut milk and the cream, stir, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, stir in the salt, and add the corn and shrimp. Simmer until the shrimp ...

shrimp is common in the low country, blue crabs along the Chesapeake, and clams frequent the boils of New England.

Boil potatoes in lightly salted water for 20 minutes or until fork-tender. Drain and refrigerate at least 2 hours or overnight. When ready to cook, mash potatoes with a fork. Coarsely chop shrimp ...