• 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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• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped bell pepper
• 4 ounces andouille, sliced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 28-ounce can whole stewed tomatoes, preferably San Marzano
• 1 pound sliced okra
• 2 bay leaves
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes or to taste
• dash of Asian-style fish sauce, optional 
• 1 pound peeled and deveined Louisiana shrimp
• sliced green onions, minced parsley, for garnish
• hot cooked rice, hot sauce, toasted French bread, 

Instant Pot Smothered Okra and Tomatoes with Shrimp and Andouille

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• 2 pounds large shrimp (prawns), peeled, with tall segments Intact, and deveined
• 1 teaspoon salt
• 1 teaspoon roasted sesame oil
• 1 tablespoon tamari or light soy sauce
• 1 bunch asparagus, ends trimmed and stalks peeled If thick and woody
• 2 tablespoons peanut or canola oil
• 2 cloves garlic, minced
• 1 Tbsp peeled and minced fresh ginger
• 1 green onion, including tender green parts, cut on the diagonal into 1-inch pieces
• 2 Tbsp Chinese rice wine or dry sherry
• Fresh cilantro (fresh coriander) leaves for garnish
• Steamed White Rice for serving

Shrimp and Asparagus Stir Fry

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• 2 pounds large shrimp (prawns), peeled, with tall segments Intact, and deveined
• 1 teaspoon salt
• 1 teaspoon roasted sesame oil
• 1 tablespoon tamari or light soy sauce
• 1 bunch asparagus, ends trimmed and stalks peeled If thick and woody
• 2 tablespoons peanut or canola oil
• 2 cloves garlic, minced
• 1 Tbsp peeled and minced fresh ginger
• 1 green onion, including tender green parts, cut on the diagonal into 1-inch pieces
• 2 Tbsp Chinese rice wine or dry sherry
• Fresh cilantro (fresh coriander) leaves for garnish
• Steamed White Rice for serving

Shrimp and Asparagus Stir Fry

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• 12 oz whole shrimp (10 pieces), peeled and deveined, shells and heads reserved
• 6 ounces linguine (or other long pasta)
• salt and black pepper to taste
• 2 tablespoons extra-virgin olive oil
• 1 large garlic clove, minced
• ¼ teaspoon dried red pepper flakes or to taste
• 8 cherry tomatoes, halved
• 1 tablespoon roughly chopped parsley

Shrimp Stock

• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, roughly chopped
• 1 shallot or ½ yellow onion, roughly chopped
• 2 anchovies
• 1 bay leaf
• Reserved shrimp heads and shells (see above)
• ½ cup chardonnay wine*
• 1 ½ cups low-sodium chicken broth
• ½ tsp kosher salt

Easy Shrimp Linguine

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• Canola oil for frying
• 8 corn tortillas (5 inches/13 cm)
• Kosher salt
• 24 medium shrimp, peeled and deveined
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• Taqueria Guacamole (Follows)
• Spicy Pinto Beans (Follows), warmed
• ½ cup (2½ oz/75 g) crumbled queso fresco
• Fire-Roasted Tomato Salsa (Follows)
• ¼ cup (1/3 oz/10 g) loosely packed fresh cilantro leaves (optional)

Taqueria Guacamole

• 3 ripe avocados, halved and pitted
• 3 tablespoons chopped fresh cilantro
• Juice of 1 lime
• 1 or 2 dashes of hot sauce, such as Tabasco (optional)
• Kosher salt and freshly ground pepper
  
   

Spicy Pinto Beans

• 2 tablespoons lard or canola oil
• ½ white onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño chile, thinly sliced into rings
• 1 lb (500 g) pinto beans, picked over for stones or grit and rinsed
• Kosher salt and freshly ground pepper
• 1 tablespoon chopped fresh cilantro
  
   

Fire-Roasted Tomato Salsa

• 1 pound ripe plum tomatoes
• 1 jalapeño chile
• 3 cloves garlic, unpeeled
• ½ white onion, quartered
• 2 teaspoons olive oil
• ⅓ cup loosely packed fresh cilantro leaves, chopped
• 1 teaspoon red wine vinegar
• Salt to taste

Shrimp Tostadas with Beans & Guac

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• 2½ pounds extra collassal Gulf shrimp
• ⅓ cup palm or granulated sugar
• ¼ cup fish sauce
• ¼ cup minced fresh Thai basil, mint, or cilantro
• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• 1-2 Thai chiles, stemmed, seeded, and minced

Peter's Saigon-Biloxi Shrimp

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