John Besh (August)John Besh (August)
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.