• 1 pound domestic shrimp
• 2 tablespoons olive oil
• 2 bunches scallions, sliced, whites and greens separated
• 6 garlic cloves,
• thinly sliced
• 2 bay leaves
• 1½ cups fresh corn kernels (from about 2 ears)
• 1 to 2 habanero peppers, seeded and minced
• 1 tomato, diced (about ¾ cup)
• 2 tablespoons fresh thyme leaves
• 3 tablespoons chopped fresh flat-leaf parsley
• ½ cup dry white wine, such as sauvignon blanc or Chablis
• Juice of 1 lemon
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter

Shrimp Fricassee

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• 1 cup coarsely shredded cucumber
• ½ teaspoon salt
• 1 cup Greek yogurt (not low fat)
• 2 tablespoons olive oil
• ¼ cup minced fresh herbs: dill, mint, cilantro, any mix
• 1 garlic clove, grated
• salt, pepper, and hot pepper flakes to taste
• 1 pound cooked shrimp (your favorite recipe)
• pita bread, chopped avocado, thinly sliced cucumber, mint leaves, cilantro, crisp lettuce leaves, for assembly

Summer Shrimp Wraps

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• 4 tablespoons butter
• 1 bunch green onions, finely sliced
• 1 stalk celery, finely sliced
• 1 medium onion, chopped
• ½ cup finely chopped bell pepper
• 1-2 medium-hot chiles, such as Fresno, thinly sliced (optional)
• 4 cloves garlic, finely minced
• 1 16-ounce can whole stewed tomatoes
• 1 8-ounce can tomato sauce
• ⅓ cup dry red wine
• ½ teaspoon crab boil
• salt and pepper to taste
• ½ teaspoon cayenne pepper (optional)
• ½ dried thyme
• 4 teaspoons freshly squeezed lemon juice
• 2 cups seafood stock or water
• 1 pound Gulf finfish cut into bite-sized pieces
• 1 pound medium Louisiana shrimp
• sliced green onions and parsley for garnish

Seafood Creole

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• 1 pound peeled and deveined shrimp
• 2 teaspoons Creole seasoning mix
• 1 bunch green onions, washed and trimmed
• 1 stick butter
• 1 tablespoon minced garlic
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon freshly grated lemon zest
• 1 pint cherry tomatoes, diced
• 6 ounces sharp Cheddar, shredded
• salt and pepper to taste
• hot cooked rice, toasted French bread, for serving

Butter-Poached Shrimp

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• 2 tablespoons unsalted butter or extra-virgin olive oil
• 2 medium shallots, chopped (½ cup)
• 1 tablespoon minced garlic (2 large cloves)
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red
• pepper flakes, plus more to taste
• 2 tablespoons tomato paste
• ½ cup plus 1 tablespoon vodka, divided
• 1 (15-ounce) can crushed tomatoes
• Kosher salt and freshly ground black pepper
• 1 pound shrimp (16/20 count), peeled and deveined (tails on or off)
• ¼ cup heavy cream
• ½ cup grated Parmesan cheese
• Chopped fresh parsley, for serving
• Crusty bread, for serving

Saucy Shrimp alla Vodka

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• 1 small red onion
• ¼ cup (2 fl oz/60 ml) red wine or raspberry vinegar
• Sea salt and freshly ground white pepper
• Large pinch of sugar
• 12-18 large shrimp (prawns) in the shell
• 3 large navel oranges
• 6 Tbsp (3 fl oz/90 ml) extra-virgin olive oil
• 1 Tbsp sherry vinegar
• ½ Tbsp fresh lemon juice, or more to taste
• 2 bunches watercress, stemmed
• 1 head red-leaf lettuce, leaves separated and torn into large pieces
• 1 handful fresh cilantro (fresh coriander) sprigs
• 8-12 oz (250-375 g) fresh lump crabmeat, picked over for shell fragments
• 1 large ripe Hass avocado, pitted, peeled, and cut lengthwise into slices

Crab and Shrimp Salad

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• 1½ pounds peeled and deveined shrimp, halved if large
• salt and pepper to taste
•   olive oil
• 3 6.5 ounce cans Bar Harbor whole clams
• ⅓ cup olive oil
• ¼ cup butter
• ½ cup minced garlic
• 2 pounds grape tomatoes, halved or quartered
• 1 cup dry vermouth
• 1½ pounds dry pasta cooked according to package directions, drained
• 1½ cups chopped fresh parsley

Linguine with Shrimp and Clams

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• 2 pounds peeled and deveined shrimp, tails removed if desired
• blackening seasoning to taste
• olive oil
• 8 tablespoons butter
• ½ cup minced onion
• 4 tablespoons minced garlic
• blackening seasoning to taste
• ½  cup vermouth
• 6 cups heavy cream
• 2 egg yolks
• 1½  cups grated parmesan
• Pinch nutmeg
• salt and pepper to taste
• 2 pounds pasta, cooked according to package directions
• minced parsley, for garnish

Blackened Shrimp Alfredo

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• 1 pound cleaned and deveined Louisiana shrimp
• Creole seasoning to taste
• 4 tablespoons olive oil, in all
• 1 stick butter, in all
• 1 cup diced red onion
• 2 tablespoons finely minced or pressed garlic (about 2 cloves)
• salt and red pepper flakes to taste
• ¼ cup dry white wine
• 1 pound dried linguine
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• ½ cup minced fresh parsley
• Crunchy Breadcrumbs (recipe follows)
• lemon wedges, additional olive oil,
• for serving

Crunchy Breadcrumbs

• 2 tablespoons olive oil
• pinch of salt
• ¾ cup panko breadcrumbs
• 1 tablespoon finely minced or pressed garlic (about 2 cloves)
• ½ cup minced fresh parsley leaves and tender stems
• 2½ teaspoons grated lemon zest

Shrimp Scampi with Crunchy Breadcrumbs

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For the mayonnaise:

• ½ cup mayonnaise
• Grated zest of 1 lime
• Kosher salt and freshly ground black pepper

For the tostadas:

• 1 pound medium shrimp, peeled and deveined
• 1 pound sea scallops, tough side muscles removed 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 6 to 8 corn tostadas
• Fresh fruity salsa, hot sauce, for serving

Shrimp and Scallop Tostadas

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