This recipe is based on the Barbecue Shrimp entrée recipe in Ralph Brennan’s New Orleans Seafood cookbook.

• 24 peeled Louisiana shrimp, medium size
• 2 tablespoons Worcestershire sauce
• 1½ tablespoons coarsely ground black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced fresh garlic
• 3 tablespoons water, or as needed
• ½ lemon, seeded
• 1 stick butter cut into 6 to 8 pieces
• 12 soft dinner rolls, for serving

BBQ Shrimp Sliders

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• ¼ cup chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• ¼ teaspoon pepper
• 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
• 2 teaspoons toasted sesame oil
• 2 scallions, minced
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 8 ounces asparagus, trimmed and cut on bias into 2-inch lengths
• 1 carrot, peeled and cut into 2-inch-long matchsticks
• ¼ cup water

Stir-Fried Shrimp with Lemon-Ginger Sauce

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• 4 tablespoons bacon drippings
• 5 tablespoons butter
• 1 small yellow onion, diced
• 1 cup diced celery (inner leaves included)
• 2 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon
• kosher salt or more to taste
• 2 cups canned organic whole plum tomatoes, undrained, chopped
• 2 cups chicken stock
• 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)
• 1¼ teaspoons freshly ground
• black pepper
• ¼ teaspoon dried thyme
• 2 bay leaves
• 2 dried chiles de arbol, chopped, or a pinch of red pepper flakes
• 2 cups long-grain rice
• ½ pound andouille or chorizo sausage, grilled and sliced ½ inch thick
• 1 pound shrimp, peeled, deveined, and cut into bite-size pieces if large

Savannah Red Rice

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• 3 tablespoons extra-virgin olive oil
• ½ medium onion, diced
• 3 cloves garlic, minced
• ¼ teaspoon chipotle chili flakes or red pepper flakes
• ¼ teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¼ cup red wine
• 1 (28-ounce) can whole tomatoes with juice
• ½ cup canned tomato puree
• 1/2 teaspoon salt
• 1 andouille sausage (about ¼ pound), thinly sliced
• 1 pound dried pasta (such as fettuccine or linguine)
• 20 medium shrimp, peeled and deveined
• 4 large sea scallops, quartered
• 6 ounces drum or other meaty white fish fillet, cut into 1-inch cubes

Seafood Pasta with Andouille Sausage

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• 1 12-ounce salmon fillet 

• scant 1 cup dry white wine 
• a few fresh basil sprigs, plus extra basil leaves, to garnish 
• 6 ripe Italian plum tomatoes, peeled and finely chopped 
• 2/3 cup double cream 
• 12 ounces fresh or dried spaghetti
• 4 ounces peeled cooked shrimp
• salt and ground black pepper to taste 

Shrimp and Salmon with Pasta

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Shrimp Boil:

• 2 quarts water 
• 1 tablespoon peppercorns
• 1 tablespoon celery seeds
• 6 bay leaves, shredded
• ½ cup kosher salt
• 3 tablespoons ground cayenne pepper
  
  

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• 1 pound headless large shrimp (26-30 per pound), shells on 
• 2 tablespoons chopped scallions 
• ¼ cup fresh corn kernels, cut from the cob (about ½ ear) 
• 2 tablespoons chopped fresh flat-leaf parsley 
• 1 tablespoon grated fresh ginger 
• 1½ teaspoons lemon zest (from 1 lemon) 
• 3 tablespoons high-quality store-bought may­onnaise 
• 1 cup bread crumbs, preferably fresh (from about 2 slices bread) 
• Kosher salt to taste 
• Freshly ground black pepper to taste 
• Pepper vinegar or hot sauce to taste
• 1 egg, beaten 
• 1½ tablespoons canola oil 

Lee Bros. Shrimp Burger

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• 4 tablespoons butter, in all
• 1 pound Louisiana shrimp
• 5 cups chicken broth
• 2 tablespoons extra-virgin olive oil
• ¼ cup finely minced onion
• 2 cups Arborio rice
• ½ cup freshly grated Parmesan cheese
• ½ pound lump Louisiana crabmeat
• salt to taste

Shrimp and Crab Risotto

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• 28-ounce can whole San Marzano tomatoes 
• 2 large yellow onions
• 1 bunch green onions
• 1 green bell pepper
• 1 stalk celery
• 1/4 cup olive oil
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried hot red pepper flakes 
• 4 large garlic cloves, finely chopped 
• 2 tablespoons tomato paste
• 1 tablespoon anchovy paste
• 1 roasted red pepper, finely chopped
• 1½ cups dry red wine
• 1 cup seafood stock or bottled clam juice
• 1 cup chicken broth
• salt and pepper to taste
• 3 Louisiana blue crabs, cleaned and halved 
• 18 clams
• 18 mussels
• 1 pound skinless mild Louisiana fin fish
• 18 large Louisiana shrimp (U16-20), shelled and deveined, tails left intact
• 12 scallops
• 1/2 pound cooked Louisiana crawfish tails
• finely chopped flat-leaf parsley and basil, for garnish
• garlic croutons, for serving 

Rouille, for serving (recipe follows)

Rouille

• 4 large cloves garlic
• 1 slice firm white bread, crusts removed
• 1 egg yolk
• ½ cup diced roasted red pepper
• 2 teaspoons lemon juice
• pinch saffron threads, bloomed in 1 tablespoon broth from cioppino base
• pinch cayenne pepper
• ¾ to1 cup olive oil
• salt and pepper to taste

Louisiana-Style Cioppino

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• 2 gallons water
• 1 cup kosher salt
• 1 cup liquid shrimp boil
• 4 lemons, halved
• 4 large onions, peeled and quartered
• 4 heads garlic
• 2 pounds small red potatoes
• 2 pounds smoked sausage cut into 1-inch   pieces
• 2 pints whole mushrooms
• 4 ears corn, shucked and quartered
• 8 pounds unpeeled, head on shrimp, rinsed
• 2 to 3 pounds ice

Shrimp Boil

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• kosher salt to taste
• 8 ounces dried linguine
• ½ cup extra virgin olive oil
• ½ cup chopped green bell pepper
• ½ cup chopped red bell pepper
• 3 cloves garlic, minced
• 1 small yellow onion, chopped
• ⅓ cup white wine
• 8 mussels, scrubbed and debearded
• ½ cup halved cherry tomatoes
• 2 tablespoons unsalted butter
• 8 large shrimp, peeled and deveined
• 8 leaves basil, torn, plus more for garnish
• black pepper to taste
• ½ cup grated Asiago cheese
• 4 lemon wedges

Figaretti's Linguine

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