Cured's BBQ Shrimp
Chef Steve McHugh may be a Wisconsin-born chef running an acclaimed San Antonio restaurant (Cured), but he's a New Orleans chef through-and-through. After graduating from the Culinary Institute of America he moved to The Big Easy, where he spent time cooking at restaurants including Dickie Brennan's SteakBacco before joining chef John Besh's team at Best Steak and later his fine dining restaurant August, where he served as chef de cuisine. This is McHugh's recipe for classic New Orleans-style BBQ shrimp, which coats the shrimp in a rich and buttery sauce. 
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4.5
Plaki
Here is a traditional Greek fish entrée I serve at my restaurant Molyvos, located in New York City. I use local black sea bass, but feel free to use wild striped bass or any other flaky white fish. It’s a delicious dish that makes a little fish go a long way. This dish is best made with Greek wines. To learn more about Greek wines, head over to "Celebrate Greek Wines." See all fish recipes.
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4.5