This stir-fry comes together fast and yields juicy shrimp and snappy bites of asparagus wrapped in a lush, umami-rich sauce.
There are three key elements to the best gumbo–an excellent seafood stock, a solid brick roux, and quality ingredients to go into it–fresh seafood when possible, okra in season, and so on. While you may sometimes have to make due with frozen or out-of-season ingredients, the stock, roux, and giving the gumbo the time it needs to develop flavor will still always give you incredible results.
Fried in their shells, these shrimp have an awesome crunch, and the meat inside is super succulent. They’re crave-worthy, and you’ll be hard pressed not to scarf them down like potato chips!
I’ve fallen in love with Buddha bowls of late, especially when I’m looking to eat something wholesome and satisfying, but light. There are endless variations on it, so you can use whatever you have to hand, whatever you like, and never get bored. And that’s because the dish describes more of a state of mind–an…