I think like shrimp Creole, to me is something that
really resonates, where traditionally, it's a heavy dish with the
roux and tomatoes, and it's cooked for hours. I love
mixing it up a little bit with a little bit
of lemongrass, some ginger, some garlic. Sweat that down with
heirloom tomatoes, shrimp go in. Finish it with A little
bit of allspice and some crushed cayenne peppers, unreal.