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Ryan Shepard This story was published in partnership with The Southern Kitchen, a digital magazine that shares the stories, recipes and heritage of Southern food and culture in today’s South. Click here to subscribe to the Southern Kitchen newsletter for more stories. Here in the South, we sure love the bounty from the sea. In my humble opinion, the warmer months are the perfect time to really get into seafood. Not only is the cook time often remarkably short, but there is also so much room for experimentation.  Shrimp Remoulade A classic New Orleans cold appetizer, shrimp remoulade combines chilled poached shrimp with a creamy remoulade sauce. We like medium shrimp for this application because the sauce tends to cling better to these babies than to larger shrimp. You can make the remoulade well in advance, then use any remaining sauce as an accompaniment to any chilled and fried seafood dishes.

United statesRyan shepardSouthern kitchenNew orleansShe crab soupSeafood gumboCrispy fried catfishLow countryBlack southernGarlic parmesanஒன்றுபட்டது மாநிலங்களில்ரியான் ஷெப்பர்ட்தெற்கு சமையலறைபுதியது ஆர்லீயந்ஸ்அவள் நண்டு சூப்கடல் உணவு கம்போ