• 2 tablespoons oil
• 4 tablespoons flour
• ¾ cup finely chopped celery
• ½ cup finely chopped onions
• ¼ cup finely chopped bell pepper
• 4 ounces tomato sauce
• 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
• 5 cups chicken stock
• 1 pound cleaned Louisiana shrimp*
• 1 teaspoon salt
• ½ teaspoon black pepper

*substitute Louisiana crabmeat of crawfish tails

Louisiana Corn and Shrimp Soup

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• 1 large onion, chopped
• 1 bell pepper, chopped
• 6 cloves garlic, minced
• 1/2 cup butter
• 2 10-ounce cans tomatoes with chilies
• 2 10-ounce cans tomato sauce
• 1 cup chopped celery
• salt, black pepper, and cayenne pepper, to taste
• 1 pound peeled shrimp, ground
• 1 pound peeled crawfish tails, ground
• 1 onion, grated
• 1 bell pepper, minced
• salt and cayenne pepper to taste

Seafood Boulettes in Tomato Gravy

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• 4 eggs
• 1 cup beer
• 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
• 1¼ cups all purpose flour
• 2 tablespoons baking powder
• 48 large raw shrimp, peeled and deveined
• 1½ to 2 cups shredded coconut, fresh or bagged
• vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

• 2 cups orange marmalade
• 1/4 cup Creole or Dijon mustard
• 3 tablespoons shredded horseradish

Coconut Beer Shrimp

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• ½ cup chopped celery
• ½ cup chopped green onions with tops
• 1 clove garlic, minced
• ¾ cup butter, in all
• 1½ cups moistened unseasoned croutons
• ½ pound crabmeat
• 2 tablespoons chopped parsley
• ½ pound shrimp, boiled and chopped
• 1 egg, slightly beaten
• salt, pepper, and cayenne pepper to taste
• 4 medium sized flounder, washed, scaled, with heads removed

Baked Stuffed Flounder

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• 12 slices natural cured bacon
• 12 large peeled and deveined shrimp
• 4 fresh mushrooms, halved
• 1 bell pepper, cleaned and cut into 8 equal pieces
• 8 1-inch chunks fresh pineapple
• ½ cup olive oil
• ½ cup lemon juice
• ½ cup catsup
• ½ cup brown sugar

Shrimp Kebabs

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• 1/2 cup pineapple juice or water
• 1 cup hot pepper jelly
• vegetable oil
• 24 jumbo Louisiana shrimp  
• 2 large eggs 
• 1/2 cup cornstarch 
• Creole seasoning 
• 1 cup sweetened flaked coconut 
• 1 cup panko breadcrumbs

Coconut Shrimp

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• 1/4 cup dried shrimp (see notes) 2 tabelspoons peeled, finely chopped fresh ginger
• 1/4 cup coconut milk
• 2 tablespoons coconut oil
• 2 medium shallots, peeled and thinly sliced
• 2 fresh bay leaves
• 1 tablespoon hot paprika
• 1 teaspoon turmeric powder
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 2 pounds freshwater prawns OR jumbo shrimo (20 to 30 count), peeled and deveined

Shrimp Pan Roast

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• bay leaves, hot sauce, peppercorns, lemon slices, for boiling the shrimp
• 1/2 pound headless deveined shrimp, shells on
• 8 ounces cream cheese, room temperature
• 1/2 cup mayonnaise
• juice of 1/2 lemon
• 2 teaspoons Worcestershire sauce
• 3 tablespoons chopped green onion
• 2 teaspoons chopped fresh parsley
• 2 teaspoons garlic powder
• salt and black pepper to taste
• crudités, crackers, sliced baguettes, for serving 

Linda's Shrimp Dip

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• 2 tablespoons soy sauce
• 1/4 cup brown sugar
• 1/2 cup water
• 1 jalapeño pepper, minced
• 3 teaspoons grated fresh ginger
• 1 clove garlic, minced, plus 1 tablespoon minced
• 1/4 cup creamy peanut butter
• 2 tablespoons fresh grapefruit juice
• 2 tablespoons fresh lime juice
• 1 tablespoon minced shallot
• 1 tablespoon minced fresh chives
• 1/4 cup olive oil
• 28 large shrimp, shelled and deveined
• 1/4 cup white wine 
• 6 tablespoons unsalted butter
• hot cooked rice, for serving
• sliced green onions, for garnish

Spicy Peanut Butter Shrimp

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• 4 slices bacon, cut into ½-inch pieces 
• 8 green onions, white and green parts separated and thinly sliced crosswise 
• 2 medium baking potatoes, peeled and cut into ½-inch pieces
• 2 tablespoons all-purpose flour
• 3 cups milk
• 1 teaspoon seafood seasoning
• ½ teaspoon dried thyme
• 2 cups water
• 6 ears corn, kernels removed 
• 1 pound large shrimp, peeled and deveined 
• Coarse salt and freshly ground pepper 
• Oyster crackers (optional), for serving

Corn and Shrimp Chowder

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