Ingredients

• 3 ribs celery, coarsely chopped
• 2 lemons
• 3 cups white wine (or seafood stock)
• 2 cups water
• 1 tablespoon black peppercorns
• 2 tablespoons Old Bay Seasoning
• 1 ½ lb large easy-to-peel shrimp

Prep

• Chop celery (½ cup).

Steps

1. Cut lemons in half and squeeze juice into large stock pot. Add the lemons and remaining ingredients (except shrimp) to the lemon juice. Cover and bring to a boil; boil 2-3 minutes.
2. Stir in shrimp and cover; cook 2-3 minutes or until shrimp turn pink and opaque. Remove lemons; transfer shrimp and broth to serving bowl. Serve.

Ingredients

• 4 tablespoons unsalted butter
• 4 ears fresh corn
• 2 tablespoons water
• ¾ teaspoon zesty Creole garlic/herb seasoning, divided
• 3 tablespoons refrigerated Caesar dressing
• 1 tablespoon grated Parmesan cheese

Prep

• Cut butter into small pieces; place in medium bowl to soften.
• Remove husks and silks from corn.

Steps

1. Combine in microwave-safe dish: water, ½ teaspoon seasoning, and corn, turning to evenly coat corn. Cover and microwave on HIGH 7-8 minutes or until tender.
2. Whisk into butter: dressing, cheese, and remaining ¼ teaspoon seasoning until thoroughly blended. Add corn and roll in butter mixture until evenly coated. Serve.