xiaoxl/recipe_data huggingface dataset:
Feta and Strawberry Salad


Ingredients:
fresh strawberries, feta cheese

Directions:
Toss together the baby greens, strawberries, cheese and almonds., Before serving drizzle with dressing.
Chili Grill Salt


Ingredients:
sea salt, paprika, chili powder, turmeric, onion powder, garlic powder, nutmeg, cumin

Directions:
"Combine all ingredients and store in an old spice jar with a shaker top. Sprinkle on everything."
Baked Coconut Shrimp with Pineapple Sauce
Category: appetizers-and-snacks
By staceywatts

I love the big succulent coconut shrimp found at a popular restaurant. Unfortunately, due to health reasons I can't indulge in that shrimp anymore. I created a recipe that satisfies my craving and tastes just as indulgent, but without the guilt! Can be served as an entree or as an appetizer.

Ingredients:
½ cup cornstarch
3  egg whites
1 teaspoon coconut extract
1 cup panko bread crumbs
1 cup flaked unsweetened coconut
2 (1 gram) packets sucralose sweetener
16  large shrimp - peeled, deveined, and butterflied with tails on
salt and ground black pepper to taste
cooking spray
1 (8 ounce) can crushed pineapple with juice
½ teaspoon chili garlic sauce
1 (1 gram) packet sucralose sweetener
salt and ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl. Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet. Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time. Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 16 shrimp

Calories: 490.2
Fat: 24 g
Saturated fat: 14.9 g
Carbohydrates: 55.6 g
Sugars: 1.9 g
Dietary fiber: 4.7 g
Protein: 21.4 g
Cholesterol: 115.9 mg
Sodium: 516.3 mg
Easy Slow Cooker Meatballs
Category: world-cuisine
By HUNNIE0913

This is an easy recipe that can be prepared in a slow cooker for a great hot meal at the end of the day. Serve with hot cooked spaghetti noodles.

Ingredients:
1 ½ pounds ground beef
1 ¼ cups Italian seasoned bread crumbs
¼ cup chopped fresh parsley
2 cloves garlic, minced
1 medium yellow onion, chopped
1  egg, beaten
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree

Directions:
In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

Prep time: 20 mins
Cook time: 8 hrs
Total time: 8 hrs 20 mins
Yields: 16 meatballs

Calories: 179.1
Fat: 7.2 g
Saturated fat: 2.4 g
Carbohydrates: 18.2 g
Sugars: 6.2 g
Dietary fiber: 2.8 g
Protein: 10.6 g
Cholesterol: 38.5 mg
Sodium: 502.9 mg
Currywurst Sauce
Category: side-dish
By nogoer

This is an adaptation of a recipe I found that has been changed to make it a little quicker and easier. It tastes just like the sauce served on the fried bratwurst at my favorite local German restaurant. Use hot curry powder if you like it a bit spicier or add some cayenne for a kick.

Ingredients:
1 (15 ounce) can tomato sauce
¼ cup cider vinegar
2 tablespoons sweet curry powder
2 tablespoons sweet paprika
2 tablespoons white sugar, or more to taste
¼ teaspoon cayenne pepper, or more to taste  (Optional)
salt and ground black pepper to taste

Directions:
Combine tomato sauce, cider vinegar, curry powder, paprika, sugar, cayenne pepper, salt, and pepper together in a saucepan over medium heat; cook, stirring occasionally, until sauce is warmed and smooth, 5 to 10 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 cups

Calories: 18.3
Fat: 0.3 g
Carbohydrates: 4 g
Sugars: 2.7 g
Dietary fiber: 1 g
Protein: 0.6 g
Sodium: 148.1 mg
Dirt


Ingredients:
cream cheese, margarine, powdered sugar, milk, French vanilla instant pudding, Cool Whip

Directions:
Grind up oreos in a food processor until the consistency of dirt.
Beat cream cheese, margarine and powdered sugar until smooth, set aside.
Beat milk and pudding as directed on package.
Fold in Cool Whip, set aside.
Combine mixed ingredients (other than oreos] to make one mixture.
Layer oreo crumbs"dirt" with this mixture, beginning and ending with"dirt".
For kids: Make dessert in a sterilized 8" flower pot and decorate the top of dish with gummy-worms.
Cover and refrigerate overnight.
Glossy Royal Icing
Category: desserts
By BEVANGELISTA

I received this recipe from a professional baker. I prefer to use this instead of a regular royal icing recipe with egg whites. It hardens nicely and is glossy rather than matte like regular royal icing. Use almond, orange, or lemon extract, whatever you prefer.

Ingredients:
¼ cup warm water
1 tablespoon light corn syrup
¼ teaspoon almond extract
3 cups confectioners' sugar, or more as needed

Directions:
Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners' sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth. Store in a lidded container for up to a week; stir thoroughly before using.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 -1/2 cups

Calories: 24.4
Carbohydrates: 6.2 g
Sugars: 6 g
Sodium: 0.3 mg
Saltimbocca Burgers


Ingredients:
garlic cloves, fresh sage, extra virgin olive oil, prosciutto, Fontina cheese, romaine lettuce

Directions:
In a medium bowl, mix the veal, garlic and sage; season with salt and pepper. Form 4 patties, pressing your thumb in the center of each burger to prevent it from bulging while cooking.
In a large nonstick skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat.
Add the burger patties and cook through, about 3-4 minutes on each side.
Top the burgers with the prosciutto and fontina. Cover the skillet to melt the cheese, about 3 minutes.
While the burgers cook, toast the bread and set aside.
In a medium bowl, dress the lettuce with the remaining 2 tablespoons EVOO and the lemon juice; season to taste with salt and pepper.
Set each burger on a toasted bread slice; top with the romaine and another toasted bread slice.
Waldorf Salad with Yogurt
Category: salad
By Barrett

This is a classic recipe for a Waldorf Salad.

Ingredients:
3  tart apples - peeled, cored and chopped
1 tablespoon lemon juice
1 cup seedless grapes
2 stalks celery, chopped
2  green onions, chopped
2 tablespoons mayonnaise
2 tablespoons plain yogurt
3 tablespoons apple juice
¼ teaspoon celery seed
1 bunch watercress, trimmed and chopped
2 tablespoons chopped walnuts

Directions:
In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss. In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently. Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 180.1
Fat: 8.7 g
Saturated fat: 1.3 g
Carbohydrates: 26.2 g
Sugars: 20 g
Dietary fiber: 4 g
Protein: 3.2 g
Cholesterol: 3.6 mg
Sodium: 88.1 mg
Deep-Fried Calamari Rings
Category: appetizers-and-snacks
By Shelby

Home made calamari rings. This recipe is super easy to make and simply delicious!

Ingredients:
1 cup all-purpose flour
2 teaspoons salt
1 teaspoon paprika
¼ teaspoon ground black pepper
1 teaspoon garlic powder
6 cups vegetable oil for frying
12 ounces frozen calamari rings, thawed and drained
salt to taste
2 tablespoons cocktail sauce, or to taste
1  lemon, quartered

Directions:
Stir flour, 2 teaspoons salt, paprika, and black pepper together in a shallow bowl. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Press calamari rings into the flour mixture until evenly coated, shaking off excess flour. Working in batches, fry calamari rings in the hot oil until golden brown, 3 to 4 minutes. Transfer cooked calamari to a paper towel-lined plate; sprinkle with salt. Serve calamari with cocktail and lemon wedges.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 531.9
Fat: 38.4 g
Saturated fat: 5.5 g
Carbohydrates: 31.5 g
Sugars: 1.4 g
Dietary fiber: 1.3 g
Protein: 15.3 g
Cholesterol: 170.3 mg
Sodium: 1503 mg
Chocolate Chip Cookies (From Cooking Light)


Ingredients:
all-purpose flour, baking soda, salt, brown sugar, sugar, butter, vanilla

Directions:
Preheat oven to 350 degrees.
Combine flour, baking soda, and salt, stirring with a whisk.
Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat one minute. Add flour mixture and chips, beat until blended.
Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 350 degrees for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks.
Citrus Marinated Chicken


Ingredients:
olive oil, lime, lime juice, boneless skinless chicken breast halves

Directions:
Mix Marinade Mix, orange juice, oil, lime or orange peel, lime juice and cilantro in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Broil or grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
Party Mix


Ingredients:
margarine, Worcestershire sauce, seasoning salt, salted peanuts

Directions:
Melt butter and mix with Worchestershire sauce and seasonings.  Put all in large deep pan and stir to get melted butter on every piece.  Bake at 250 for 45 minutes.  Stir twice during cooking.  Cool and eat!  Store in airtight container.
Enjoy!
Classic Chicken Ala King


Ingredients:
butter, flour, salt, pepper, chicken broth, pimiento, mushrooms, milk

Directions:
In saucepan melt butter.
Stir in flour, salt and pepper.
Add milk and chicken broth at once.
Whisk until thick and bubbly.
Stir in chicken, pimento and mushrooms; heat through.
Pour over toast points.
Pasta With Kalamata Olives and Roasted Grape Tomato Sauce


Ingredients:
grape tomatoes, olive oil, garlic cloves, fresh oregano, farfalle pasta, kalamata olive, capers, feta cheese, pine nuts

Directions:
Position rack in center of oven and preheat to 375°F Combine tomatoes, oil, garlic,.
vinegar, and crushed red pepper in 13x9x2- inch glass baking dish (I think you can use any baking dish!]. Season to taste with pepper and a tiny bit of salt. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made several hours ahead. Let stand at room temperature.  Later, preheat oven to 375 and reheat for 10 minutes while pasta is cooking.].
Measure and get ready capers, olives, and feta cheese.  Rinse both capers and feta cheese to remove excess salt.  Gently pat dry.  Toast pine nuts for just a few minutes in a 300 oven – if using (Nuts can be toasted earlier in the day too! ]  Watch the nuts as they toast so they don’t burn – this happens very quickly.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among plates; sprinkle with pine nuts and serve.
Mashed Potatoes With Horseradish


Ingredients:
boiling potatoes, heavy cream, butter

Directions:
Place the potatoes in a 4-quart saucepan, add enough cold water to cover the potatoes, cover the pot. Heat on high until the water boils. Reduce heat to medium and  simmer until the potatoes are easily pierced with a knife, around 20 minutes.
While the potatoes are cooking, combine the horseradish, cream and butter in a small saucepan. Heat over medium heat until the butter is melted and the cream is hot.
Drain the potatoes and allow them to sit in the colander for a couple of minutes. Place the potatoes in a mixing bowl and mash. Stir in the cream mixture, blend well. Season with salt and pepper to taste.
Sour Cream Nut Pie, Lightened


Ingredients:
Splenda sugar substitute, fat free sour cream, cornstarch, cinnamon, ground cloves

Directions:
Beat the eggs whites with the sour cream. Add the remaining ingredients, except the nuts, and mix well.
Spray pie pan with pam to help hold the ground nuts in place.
gently pour filling into the pan over the nuts.
Bake 5 minutes in a preheated 450º oven. Lower heat to 325º and bake 40 minutes more, until firm.
No Roll Pie Crust


Ingredients:
all-purpose flour, salt, canola oil, milk

Directions:
Preheat oven to 375., Put all ingredients into a 9 inch pie pan., mix with fork until well blended and pat into the pan., Push the pastry up the sides and form a nice edge with your thumb and finger., Generously prick the crust with a fork to prevent bubbling during baking., Bake 15 to 17 minutes at 375, until nicely browned.
Easy Coleslaw


Ingredients:
mayonnaise, sugar, white vinegar, garlic powder, onion powder

Directions:
Mix it up and let it set in fridge to meld flavors and get very happy., You can adjust seasonings to your taste.
Potato Bruschetta


Ingredients:
russet potatoes, russet potatoes, olive oil, parmesan cheese, sea salt, crushed red pepper flakes, olive oil, fresh tomatoes, mozzarella cheese, garlic cloves, green onions, fresh parsley

Directions:
Preheat oven to 425 degrees Fahrenheit.
Line 2 baking sheets with foil; lightly oil.
Slice potatoes 1/4-inch thick; discard small, rounded ends or see description of the recipe above for ideas to use them.
Place slices in a medium bowl with 2 Tablespoons olive oil; toss well to coat.
Add grated Parmesan cheese, salt and red pepper; toss again to coat as evenly as possible.
Place in a single layer on baking sheet.
Bake for 25 minutes.
While potatoes are baking, stir together 1 Tablespoon olive oil, tomato, Mozzarella, balsamic vinegar, and garlic in a medium bowl.
Top potatoes with equal amounts of tomato mixture.
Bake for 5 more minutes or until cheese is just starting to melt.
Sprinkle with basil or other garnish as desired.
Serve warm or at room temperature.
Salmon with Blackberry Butter


Ingredients:
shallots, garlic, fresh blackberries, white wine, port wine, butter, salmon fillets, fresh chives

Directions:
In a medium saucepan, place the shallot, half of the minced garlic, balsamic vinegar, and blackberries.
Over high heat, reduce the liquid in the mixture to approximately 1 tablespoon, stirring, careful to not let it scorch or burn.
Add the white wine and let it reduce again to approx 1 tablespoon of liquid.
Add the port and reduce for until the mixture is syrupy (about 2-3 minutes].
Lower heat to medium and gradually whisk in the butter (all but 3 Tbsp], a bit at a time, whisking continuously.
To keep the butter from separating, the sauce must be kept warm but not hot.
Remove the blackberry butter from the heat as the last of the butter is whisked in and immediately strain it into a small ceramic bowl.
Season with salt to taste and divide into two portions; keep in warm place until ready to use.
Melt the remaining 3 Tbsp butter in medium skillet; add the remaining minced garlic and sauté 2 to 3 minutes.
Season the salmon with salt and pepper to taste, then over medium-high heat sauté the salmon for 3 to 4 minutes per side; remove fillets to plate (salmon won't be completely cooked].
Return one portion of the blackberry butter to the skillet and re-heat over medium-high heat.
Return salmon to skillet, cover, and cook an additional 2-3 minutes per side (carefully turning to keep fillets from breaking apart] or until cooked through.
Garnish fillets with chopped chives and serve with remaining portion of blackberry butter (re-heat for 45 seconds in microwave] in a small serving container on the table.
Serve with good, crusty bread, pilaf, and sugar snap peas or other veggie.
Mini Pizzas


Ingredients:
English muffins, mozzarella cheese

Directions:
Cut the english muffins in half., Spread sauce over muffin., Place cheese and toppings over sauce., Put in microwave until cheese is melted., Enjoy!
Super Awesome Pickles


Ingredients:
garlic, fresh dill, sugar, water, white vinegar, pickling salt

Directions:
The water bath method is recommended for processing the pickles.  Ensure all directions are followed for the cooker manufacturer.  You will need 8 quart size canning jars with lids and rings (the recipe can be scaled up as needed].
Add 2 garlic cloves, 1 head of dill, 2 chili peppers, and 1 tbsp of sugar per jar. The rest of the jar should be packed tightly with vegetables of your choice.
Combine all the brine ingredients (water, vinegar, and salt] in a non-reactive pot and bring to a boil.
Fill the jars with hot brine, then apply lids and immediately (but safely] move the jars to a water bath. Process per FDA recommendations for preserving the chosen vegetables in a water bath. Our family processes for 10 minutes, ensuring the water is returns to a boil between batches.
Pickles are ready to enjoy as soon as they are cooled, and will last many months in the pantry.
My Mom's Hamburger and Potato Soup
Category: soups-stews-and-chili
By Heather

This potato soup with hamburger is a comforting, warm soup that is great for a chilly winter day, or anytime you want a yummy, easy soup! Serve with crusty bread.

Ingredients:
4 large potatoes, peeled and cut into chunks, or more to taste
4 large carrots, chopped, or more to taste
1 medium onion, chopped
½ stalk celery with leaves, diced
3 cloves garlic, chopped
2 tablespoons dried parsley
1 tablespoon dried basil
1 tablespoon beef bouillon powder
salt and ground black pepper to taste
water as needed
1 pound lean ground beef

Directions:
Combine potatoes, carrots, onion, celery, garlic, parsley, basil, bouillon, salt, and pepper in a large soup pot. Fill pot with enough water to cover ingredients. Cover and boil until all ingredients begin to soften, 15 to 20 minutes. Remove from heat so you do not burn your hands. Crumble in uncooked ground beef, a little at a time, stirring to mix a few times. Return to heat and bring back to a boil. Simmer on low to medium heat until all vegetables are cooked through and meat is no longer pink, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 371
Fat: 9.7 g
Saturated fat: 3.8 g
Carbohydrates: 50.6 g
Sugars: 5.3 g
Dietary fiber: 7.5 g
Protein: 20.9 g
Cholesterol: 52.8 mg
Sodium: 351.6 mg
Cauliflower Pizza Crust
Category: bread
By Alli Shircliff

You will never guess this rich, grain-free pizza crust is made with cauliflower instead of flour. Serve with your favorite sauce and toppings.

Ingredients:
½ head cauliflower, coarsely chopped
½ cup shredded Italian cheese blend
¼ cup chopped fresh parsley
1  egg
1 teaspoon chopped garlic
salt and ground black pepper to taste

Directions:
Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat. Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust. Bake in the preheated oven until lightly browned, about 15 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 58.8
Fat: 3.5 g
Saturated fat: 1.9 g
Carbohydrates: 3.3 g
Sugars: 1.2 g
Dietary fiber: 1.3 g
Protein: 4.3 g
Cholesterol: 38.4 mg
Sodium: 109 mg
Ginger-Curry Cauliflower


Ingredients:
cauliflower, olive oil, unsalted butter, fresh ginger, curry powder, turmeric, kosher salt, chicken broth, fresh parsley

Directions:
Bring a large pot of salted water to a boil.
Add the cauliflower and cook until crisp-tender, about 5 minutes.
Drain.
Heat the oil and butter in a large skillet over medium heat.
Add the ginger, curry powder, turmeric, and salt and cook for 1 minute, stirring frequently.
Add the bread crumbs and cook another minute.
Add the broth and cauliflower and cook until all the liquid is absorbed, about 3 minutes.
Remove from heat, add the parsley, and toss well.
Vegetarian Greek Pasta Salad
Category: salad
By Sara Hardy

An excellent cold salad that is great by itself, or as a side dish.

Ingredients:
1 (16 ounce) package penne pasta
¼ cup vegetable oil
1 teaspoon lemon juice
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon garlic salt
2  tomatoes, chopped
1  green bell pepper, chopped
1  sweet onion, chopped
1  cucumber, coarsely chopped
1 cup black olives, chopped

Directions:
Cook pasta in a large pot of boiling water until al dente.  Drain, and rinse in cold water. In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper. In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives.  Add dressing, and toss to coat.  Chill in the refrigerator for 30 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 8 servings

Calories: 302.4
Fat: 10.2 g
Saturated fat: 1.5 g
Carbohydrates: 46.6 g
Sugars: 4.2 g
Dietary fiber: 3.7 g
Protein: 8.4 g
Sodium: 388.1 mg
Beef Parmesan


Ingredients:
beef burgers, tomatoes, dried basil, mozzarella cheese, parmesan cheese, cooked pasta

Directions:
Preheat broiler for 5 minutes, place patties in a single layer and broil for 5 minutes.
Turn and top with salt/pepper to taste, chopped tomato, seasoning, mozzarella and Parmesan cheese; broil an additional 3 to 5 minutes or until burgers are cooked through and cheese is melted.
Serve over pasta and sauce.
Cajun Shrimp Soup
Category: soups-stews-and-chili
By Kristy

The secret to this recipe is the 1/2 teaspoon of liquid crab boil. Shrimp and/or crab can be used in this delightful soup.

Ingredients:
½ cup butter
1 small onion, chopped
½ bunch green onions, chopped
3 stalks celery, chopped
1 small orange bell pepper, chopped
1 (10.75 ounce) can  reduced sodium cream of mushroom soup
1 (10.75 ounce) can  reduced sodium cream of celery soup
10 ¾ fluid ounces water
1 (14.75 ounce) can creamed corn
1 (10 ounce) package frozen corn
2 pounds peeled and deveined medium shrimp
1 pint half-and-half cream
½ cup chopped fresh parsley
½ teaspoon liquid shrimp and crab boil seasoning
¼ teaspoon Creole seasoning, or to taste
salt and black pepper to taste

Directions:
Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender. Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through. Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 274.7
Fat: 15.6 g
Saturated fat: 8.8 g
Carbohydrates: 19.1 g
Sugars: 3.5 g
Dietary fiber: 2 g
Protein: 16.3 g
Cholesterol: 156.6 mg
Sodium: 599.4 mg