Creole-style Shrimp with Melting Mozzarella – Chef Anthony Salemme

RINewsToday

 By Anthony Salemme, contributing chef A  zippy Creole one skillet style dish for the beginning of Mardi Gras and Lent Serves 4 1 pound medium shrimp, peeled and deveined 6 cloves garlic, minced 1 medium onion, diced 1 large green bell pepper, diced 3 Tablespoons vegetable oil 1 Tablespoon Old Bay seasoning 1 teaspoon smoked…

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