As a child, I recall my first visit to the New Orleans French Quarter with my family. Dad treated me to a roasted corn-on-the-cob, on a stick, which was freshly dipped in butter. Between the flavorful cuisine, Pete Fountain’s music, and exceedingly happy people, I was hooked. Life is good and that delightful city creates authentic culinary experiences. Many of the famous dishes utilize the “holy trinity” of chopped onion, chopped bell pepper, and diced celery. Try my stuffed shrimp for authentic flavoring. In a bowl, put day old hamburger buns that have been run through the food processor to create bread crumbs. In a sauté pan, sauté with butter chopped onion, chopped celery, and chopped bell pepper. Add crushed garlic. Add the bread crumbs little by little until the breadcrumbs are covered with the great flavors. A little more butter may be needed to create the stuffing texture. Season with salt and a dash of red pepper. Remove. In a sauté pan lightly sauté peeled and butterflied shrimp in garlic lemon butter. Don’t overcook the shrimp. Remove the shrimp and pile the stuffing onto each shrimp. Another option is to stack the shrimp, tails up, in individual ramekins and then pack the stuffing on top. (This stuffing recipe can also be created to stuff mushrooms. The addition of boiled crab to the stuffing mix really makes a dish pop, too) Broil the stuffed shrimp just prior to serving and of course, don’t forget the corn-on-the cob. It’s great for a June dinner and those long lingering sunset evenings. © Kelly McBride Loft