• 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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• 1 pound peeled and deveind medium Louisiana shrimp
• 1 tablespoon canola oil
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 8 flour or corn tortillas, warmed

Fresh Salsa

• 1 medium ripe tomato
• 1/3 cup finely diced white onion
• 1/3 cup chopped cilantro
• 1 tablespoon lime juice
• 1 jalapeno pepper, minced
• salt to taste

Creamy Coleslaw

• 1 bag shredded coleslaw mix
• 1/2 cup chopped cilantro
• 3 tablespoons mayonnaise
• 1 teaspoon distilled vinegar
• 1 clove garlic, minced
• 1 jalapeno pepper, minced

Paste Recipe Title Here

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• 1 cup pepper jelly
• 2 tablespoons rice or cane vinegar
• salt and hot pepper flakes to taste
• cooking oil, as needed
• 24 large Louisiana shrimp, cleaned, tails left intact
• 24 skewers
• 2 cups Seasoned Flour, in all (click for recipe)
• ¼ cup corn starch
• 2 egg yolks
• 2 cups ice water
• 1/4 cup sesame oil

Tempura Shrimp

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• ¼ cup salt 
• 2 pounds shell-on jumbo shrimp (16 to 20 per pound) 
• 4 tablespoons unsalted butter, melted 
• ¼ cup extra-virgin olive oil 
• 6 garlic cloves, minced 
• 1 teaspoon anise seeds 
• ½ teaspoon red pepper flakes 
• ¼ teaspoon pepper 
• 2 tablespoons minced fresh parsley 
• Lemon wedges

Garlicky Roasted Shrimp with Parsley and Anise

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