2 tsp. sweet paprika 1 tsp. ground cayenne; more to taste 1 1/2 lb. uncooked jumbo shrimp (13 to 15 per lb.), peeled, deveined and tails left on Chopped chives, for garnish (optional) INSTRUCTIONS ...

Emeril Lagasse gave us his recipe for this Louisiana classic more than 40 years ago — unsurprisingly, it still hits the spot. Emeril Lagassé is an American celebrity chef, restaurateur ...

Mince the spring onions and ginger. Add the water chestnuts, spring onions and ginger to the shrimp. Add the salt, white pepper and cornstarch and mix thoroughly. Chill for at least an hour.