My favorite seafood chowder-- hands down. Better than any restaurant! The best thing about it is that you can use what you have on hand! Last time we made this we stirred in some fresh lobster and oh. my. gosh. it was delicious. Crab meat would be a great addition too. You can also add other ingredients like corn or bacon if you would like!
Louisiana Barbecued Shrimp on BigOven: This is great shrimp, messy, but good! Stir the sauce frequently while serving, since it separates easily. We eat this by peeling the shrimps at the table and stirring them into the sauce and don't forget the French bread, it's great dipped into the sauce. This recipe just serves two, if you want to serve it to more than that, it's suggested you do so in separate batches. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.