• 3 pounds (21 - 25 count) shrimp, peeled and deveined
• 3/4 cup vegetable oil
• 3/4 cup flour
• 1 cup onions, diced
• 1 cup celery, diced
• 1 cup bell peppers, diced
• 2 tablespoons garlic, minced
• 2 cups tomato sauce
• 1 cup tomaotes, diced
• 1½ cups shellfish stock
• 1 cup green onions, chopped
• 1/2 cup parsley, chopped
• salt and freshly ground black pepper to taste
• Louisiana hot sauce to taste

John Folse Shrimp Creole

Click image to enlarge

• 2 pounds peeled & deveined Louisiana shrimp
• 2 drops concentrated liquid shrimp boil
• 2 pounds fresh (or frozen) baby lima beans or butter beans
• 2 tablespoons butter
• 1 small onion, chopped
• 1/2 bell pepper, chopped
• 1 rib celery, chopped
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 tablespoons (1/4 cup) flour
• Crystal Hot Sauce, about 1/2 to 1 teaspoon
• Tony Chachere's to taste
• Cooked white or brown rice for serving
• Hot sauce

Lima Beans and Shrimp

Click image to enlarge

• 8 ounces fresh mozzarella
• 4 - 6 cloves garlic, minced
• 4 tomatoes, cut into small dice
• 1 cup fresh basil leaves, thinly sliced
• 1 large cucumber, peeled, seeded and cut into small dice
• 2 bell peppers, any color, seeded, deribbed and cut into small dice
• 1 shallot, minced
• 2 tablespoons capers, rinsed, drained and coarsely chopped
• 1 tablespoon coarsely chopped fresh oregano
• 1/4 cup chopped fresh flat-leaf (Italian) parsley
• 1/4 cup extra-virgin olive oil, plus olive oil for drizzling on bread
• 2 tablespoons red wine vinegar
• 24 large shrimp peeled and deveined
• Olive oil for brushing
• 3 thick slices country-style bread
• 1 clove garlic
• Salt and freshly ground pepper
• Lemon wedges

Bread Salad with Grilled Shrimp

Click image to enlarge

• 1 cup fresh basil leaves, chopped
• 1 clove garlic
• 1/4 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 1½ lbs jumbo shrimp, peeled and deveined (weight after peeled)
• kosher salt and fresh pepper to taste
• 8 skewers wooden or steel

Grilled Pesto Shrimp Skewers

Click image to enlarge

SHRIMP 

• 4 quarts water
• 1 tablespoon liquid crab boil, such as Zatarain’s
• 2 lemons, halved
• 2 bay leaves
• salt
• 1 pound medium shrimp, peeled and deveined
• about 1/2 cup Remoulade (click here for recipe)

FRIED GREEN TOMATOES

• 1 pound medium green tomatoes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 cup buttermilk
• 2 large eggs, beaten
• 1 cup yellow cornmeal
• 1/2 cup vegetable oil, plus more as needed
• 4 cups chopped romaine lettuce
• 1 tablespoon extra-virgin olive oil
• 8 slices white sandwich bread, toasted
• 8 strips thick-cut applewood-smoked bacon, cooked until crisp and cut in half

Emeril's BLT with Fried Green Tomatoes and Shrimp Remoulade

Click image to enlarge

• 2 cups olive oil
• 10 cloves garlic, thinly sliced
• 1/2 cup fresh lime juice
• salt and pepper to taste
• 24 large shrimp peeled and deveined

Peach Salsa

• 2 cups diced fresh peaches
• 1 bunchgreen onions, including tender green tops, thinly sliced
• 2 fresh jalapefio chili peppers, stemmed, seeded (if desired) and finely diced
• ¼ cup coarsely chopped fresh cilantro 
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• Lime wedges, for serving

Grilled Shrimp with Peach Salsa

Click image to enlarge

Shrimp

• 1 pound large cooked, peeled shrimp
• 2 medium avocados, chopped
• 1 cup fresh corn kernels
• ¼ cup chopped flesh cilantro
• 2 Tbsp. chopped red onion
• 1 jalapeño pepper, minced
• Lime Vinaigrette

Garnishes: flesh cilantro leaves, red onion slices

Lime Vinaigrette

• ½ cup fresh lime juice
• ¼ cup honey
• 1 garlic clove, pressed
• salt and pepper
• ½ cup olive oil

Cold Marinated Shrimp and Avocados

Click image to enlarge

• 4 (9-in.) bamboo skewers
• 16 to 20 large shrimp (about 1 pound), peeled and deveined, leaving tail intact
• 1/4 cup olive oil
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons minced garlic
• 1 teaspoon coarse-cracked black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red chili pepper
• 1/4 teaspoon chili powder

Mango Salsa

• 1 (1-pound) ripe mango, pitted, peeled, cut into 1/4-in.-dice
• 1/4 cup each diced red bell pepper and finely diced red onion
• 1 jalapeño chile, seeded, minced (1 tablespoon)
• 2 tablespoons chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1/2 teaspoon lime zest
• 1/4 teaspoon each salt and freshly ground pepper

Grilled Shrimp With Mango Salsa

Click image to enlarge

FOR THE BRINE

• 2 cups rice wine vinegar
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• 1/2 cup sugar
• 5 cloves garlic, thinly sliced
• 1 tablespoon coriander seed
• 1 tablespoon mustard seed
• 1 tablespoon peppercorns
• 1 tablespoon red chili flakes
• 2 bay leaves
• Pinch kosher salt

FOR THE SHRIMP

• 12 baby carrots, peeled
• 12 green beans
• 12 pearl onions, peeled
• 12 okra pods
• 2 pounds boiled wild Louisiana shrimp, peeled and deveined

John Besh's Pickled Shrimp

Click image to enlarge

For Thousand Island Dressing

• 2/3 cup mayonnaise
• 1/3 cup bottled chili sauce
• 2 tablespoons sweet green pickle relish
• Salt and freshly ground pepper

Salad

• 1 head iceberg lettuce, shredded (about 8 cups
• 1 cup English cucumber, thinly sliced
• 1/2 pound lump crab meat, picked over for cartilage and shell fragments
• 1/2 lb cooked tiny shrimp
• 1 ripe avocado, pitted, peeled, and sliced
• 2 hard-cooked eggs, cut into quarters
• 8 red or yellow cherry tomatoes
• 1 tablespoon finely chopped fresh parsley
• 1 lemon, cut into wedges

Seafood Louis

Click image to enlarge