1/2 pound cooked shrimp, chopped 3 scallions, chopped 1/2 cup mayonnaise 3 tablespoons tobiko (flying fish caviar), plus more for garnish (available in Asian markets)

A pile of brightly glowing cooked shrimp sitting on the counter in a darkened kitchen.....

It sounds like a Halloween joke. A pile of brightly glowing cooked shrimp sitting on the counter in a darkened kitchen....

1 (10 3/4-ounce) can cream of mushroom soup8 ounces Philadelphia cream cheese, softened1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water1 bunch green onions, chopped3 pounds cooked shrimp, coarsely chopped(or 1 pound crab meat)1 cup mayonnaise1 Tablespoon lemon juiceTabasco or creole seasoning to taste

An easy way to cook some good-tasting, mouth-watering, shrimp.

Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, French Caribbean, African, and American influences. It also bears hallmarks of Italian cuisine. It is vaguely similar to Cajun cuisine in ingredients (such as the holy trinity), but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, whereas the cooking of the Louisiana Creoles tended more toward classical European styles adapted to local foodstuffs.The first French and Spanish Creole cookbooks date back to the era before the Louisiana Purchase. The first Creole cookbook in English was La Cuisine Creole: A Collection of Culinary Recipes ,From Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous For Its Cuisine, written by Lafcadio Hearn and published in 1885. The full text and page images can be found at Feeding America: The Historic American Cookbook Project.Starting in the 1980s, Cajun influence became important, spurred by the popular restaurant of Chef Paul Prudhomme. A national interest in Cajun cooking developed, and many tourists went to New Orleans expecting to find Cajun food there (being unaware that the city was culturally and geographically separate from Acadiana), so entrepreneurs opened or rebranded restaurants to meet this demand.With the rise of Modern American Cooking in the 1980s, a New Creole (or Nouvelle Creole) strain began to emerge. This movement is characterized in part by a renewed emphasis on fresh ingredients and lighter preparations, and in part by an outreach to other culinary traditions, including Cajun, Southern, Southwestern, and to a lesser degree Southeast Asian. While the Cajun food craze eventually passed, Modern Creole has remained as a predominant force in most major New Orleans restaurants.