Mario Batali prepared a Southern favorite Shrimp & Grits Recipe using a Creole spice blend you can easily make at home. http://www.recapo.com/the-chew/the-chew-recipes/chew-mario-batali-shrimp-grits-recipe-last-night-review/
At Castaways Raw Bar and Grill on Holden Beach in North Carolina, they serve up huge portions of spicy shrimp and grits. This version is inspired by theirs—zesty with green onions and tasso ham, with a generous dose of Cajun spice.
Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a Southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is served with French bread for soaking up the rich sauce.
Red Lobster Shrimp Scampi-Ingredients 1 lb medium shrimp, peeled and deveined 1 tablespoon pure olive oil 2 tablespoons garlic, finely chopped 1½ cups white wine, I use chardonnay ½ fresh lemon, Juice only 1 teaspoon italian seasoning ½ cup softened butter 1 tablespoon parsley ½ cup grated parmesan cheese