• 4 large or 6 medium Plaquemines Parish navel oranges
• 2 large Plaquemines Parish Meyer Lemons
• 11 cups water
• 4 pounds sugar

• 2 eggs
• 2 cloves garlic, minced
• 2 lemons, juiced
• 1 lemon zested
• 4 drops Tabasco
• 3 tablespoons Creole mustard
• 2 cups salad oil
• 1 pinch salt
• 1 Pinch black pepper

Note: This is delicious over fish, crab and as a dressing for salads. Shown with cod.

 Lemon Creole Mustard Aioli

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Lemon Pepper Vinaigrette (Makes 1 cup)

• 1 large egg
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley
• 1 tablespoon roasted peppercorns
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 3/4 cup olive oil

Salad

• 1 cup lemon pepper vinaigrette
• 16 large shrimp, peeled except for the tails
• 2 teaspoons Emeril's Creole seasoning
• 4 cups assorted greens
  (Bibb, mache, frisée, arugula, watercress, radicchio, or other salad greens)
• 16 spears large fresh asparagus, peeled and blanched

Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette

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• 1 1/4 cup granulated sugar
• 1 large Meyer lemon or 1 medium Louisiana navel orange, washed and cut into 8 pieces, skin and all
• 1 stick salted butter, softened
• 4 eggs
• 1 teaspoon vanilla extract
• 1 store-bought tarte shell

Idiot-Proof Citrus Pie

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• 3/4 cup sugar 
• 4 tablespoons butter, softened 
• 1 egg 
• 2 cups flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon salt 
• 1/2 cup milk 
• 2 cups blueberries (fresh or frozen)

Glaze:

• 1/2 cup confectioners’ sugar 
• 2 tablespoons butter  
• 1/2 teaspoon grated orange or lemon peel 
• 1-1/2 tablespoons milk

 Blueberry Cobbler

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• Three-Pepper Vinaigrette (recipe follows)
• 1 large or 2 small mirliton, peeled and cut into matchsticks
• 1-1/2 pounds (21 to 25-count) boiled Gulf shrimp (prepared with liquid or dry crab boil)
• 2 small ripe avocados
• 2 cups spring mix (about 3 ounces) or other mixed baby lettuces
• Small red onion, sliced very thinly and separated into rings, for garnish
• Finely diced red, green and yellow peppers, for garnish

Three-Pepper Vinaigrette, Yield: About 1-1/2 cups

• 1 large egg yolk
• 1/4 cup fresh lemon juice
• 1 cup extra virgin olive oil
• 1/4 cup vinegar
• 1/2 teaspoon very finely chopped shallot
• 1/4 teaspoon very finely chopped garlic
• 8 medium leaves basil, finely chopped
• 1/4 teaspoon coarsely ground black pepper
• 1/4 teaspoon Kosher or sea salt
• 2 tablespoons each finely chopped red, green and yellow bell pepper

Arnaud's Gulf Shrimp Salad

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• 1/2 cup salted butter (do not substitute margarine)
• 4 cloves finely minced garlic
• 1 bunch green onions, washed  and chopped, in all
• 2 pounds (31-35 count) peeled and deveined Louisiana  shrimp
• 2 (or more) tablespoons dry white wine
• 1 teaspoon dill weed 
• juice of one lemon
• 1/2 teaspoon white pepper
• salt, to taste 
• cooked angel hair pasta (for 6 to 8)

Shrimp With Pasta

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White Grits

• 4 cups water
• 1 teaspoon salt
• 1 cup Anson Mill white stone-ground organic grits
• 1/2 cup Mascarpone cheese
• 2 tablespoons butter

Crawfish Stock

• 1 rib celery, quartered
• 1 carrot, peeled and quartered
• 1 onion, peeled and quartered
• 1 sprig thyme
• 1 head garlic, split in half
• 2 pounds Louisiana crawfish shells
• 1 gallon water (or just enough to cover shells)

Sautéed Crawfish and Sauce

• 2 tablespoons extra virgin olive oil
• 30 large Louisiana crawfish tails
• Creole spice, to taste
• salt, to taste
• 6 tablespoons Jacob’s Andouille sausage, diced small
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 2 tablespoons small diced Piquillo pepper
• 1 tablespoon chopped thyme
• 1 quart crawfish stock
• 2 tablespoons unsalted butter
• 2 cups diced tomatoes
• 1 tablespoon chopped chives
• 1 teaspoon fresh lemon juice
• 1/2 cup chervil pluches (small 3-leafed sprigs of chervil), for garnish

Crawfish and Andouille Grits

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• 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage
• 1/2 bunch green onions, minced
• 3 tablespoons nonpareil capers
• 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
• 1 tablespoon lemon juice
• freshly ground black pepper, to taste
• 4 large ripe Creole tomatoes, tops cut off and all pulp removed

Creole Tomatoes Stuffed with Crabmeat Salad

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• 6 large puff pastry shells, cooked according to package directions
• salt and freshly ground black pepper to taste
• 1/2 pound extra large (16-20 count) Gulf shrimp, peeled and deveined, tails left intact
• 4 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked Spanish paprika
• 1 tablespoon fresh lemon juice
• 4 tablespoons sherry
• 2 tablespoons chopped fresh flat-leaf parsley
• Chopped chives, for garnish

Sizzling Shrimp in Pastry Shell

 Click for Video of Cooking Demonstration