New-found status for Shrimp By Frank Whitman Shrimp are having a moment with new-found status on fine dining menus.  You’re right if you’re thinking that …

A recipe from Frank’sFeast.com Marsha’s Shrimp Creole Adapted from the Sea Island Cookbook (Mrs. Leo Arnold)  2 lbs shrimp (Size 21/25; wild, frozen) ½ green …

There’s a category of restaurants across the south called meat and three. These beloved restaurants serve home-style food – bountiful plates of southern favorites available …