Shrimp Creole Will Warm You Up

Make Vallery Lomas's dish, or any of the most popular recipes this week.

View in Browser Add nytdirect@nytimes.com to your address book. Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Saturday, January 9, 2021 Shrimp Creole Will Warm You Up This weekend make Vallery Lomas’s shrimp Creole (above), and read about Louisiana Creole cuisine. And check out our other most popular recipes of the week, including David Tanis’s creamy leek and parsnip soup or Desmond Tan and Kate Leahy’s coconut chicken curry, adapted be Genevieve Ko. Find more NYT Cooking recipes in the collection below.   Kate Mathis for The New York Times. Food Stylist: Eugene Jho. Recipes for the Weekend ADVERTISEMENT   Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Shrimp Creole 50 minutes, 4 servings   Andrew Scrivani for The New York Times Creamy Leek and Parsnip Soup 25 minutes, 4 to 6 servings   Julia Gartland for The New York Times (Photography and Styling) Coconut Chicken Curry 1 hour, 4 servings   Con Poulos for The New York Times. Food Stylist: Simon Andrews. Creamy Braised White Beans 25 minutes, 4 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2021 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018