6. Heat 1 tbsp. of oil in a large skillet over high heat, add the cold seasoned shrimp when oil is hot and sauté for 2 minutes. Then add cream and entire BBQ base, stir and simmer for 3 minutes.

Add the bay leaves tomatoes, garlic, and shrimp and cook, stirring, for 2 minutes. Add the rice and cook, stirring, for 2 minutes, then add the broth and bring to a boil.

Wipe out the soup pot. Add the butter and melt over moderate heat. Stir in the flour and cook, stirring, for 3 minutes. Add the remaining onions and the corn and cook until softened, about 5 minutes.

Get ready to salivate! Top Chef New Orleans kicks off tomorrow at 10/9c. But instead of ordering Chinese or pizza while you watch the premiere, we've got the perfect recipe to serve up. Our own ...

The shrimp are the start of this dish but it's filled with delicious avocado, garlic and grilled croutons and then topped off with a generous helping of parmesan cheese.media: 14231823 caption ...

NEW ORLEANS -- A campaign to lift "Wild American Shrimp" to the same cuisine status as Burgundy grapes or Angus beef is off to a rough start after shrimpers criticized TV chef Emeril Lagasse's new ...