• 4 1/2 lbs Louisiana shrimp (16/20 count), peeled and deveined with tail on
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons coarsely ground black pepper
• 3 tablespoons Creole seasoning
• 1 tablespoon powdered garlic
• 1/3 cup olive oil
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons Tabasco sauce
• 1 tablespoon Worcestershisre sauce
• 3/4 cup unsalted butter, cold, cut into small cubes
• 1/3 cup fresh chives, chopped
• Italian or French bread, sliced and toasted

Louisiana Creole BBQ Shrimp

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• 2 quarts of water
• 2 tablespoons powdered chicken base or shrimp base if you can find it
• 1 cup celery, finely chopped
• 1/2 cup onion, finely chopped
• 2 cups potatoes, diced 1/2-inch
• 1 lb shrimp, peeled and deveined
• 1/2 cup cornstarch
• pepper to taste

Shrimp And Potato Soup

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• 1/2 pound fettuccine, dry
• 1 pound sea scallops, about 8
• 8 large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1 cup dry white wine (to deglaze)
• 1/2 cup chicken broth (low-sodium preferred)
• 2 cups grape tomatoes
• 1/4 cup chopped flat-leaf parsley (Italian)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice, fresh squeezed
• red pepper flakes
• feta cheese crumbled, for garnish

Shrimp And Scallop Fettuccine With Feta

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• 1 lb linguine or spaghetti
• 1 lb large shrimp (26 to 30 count), peeled and deveined
• 6 tablespoons extra virgin olive oil
• 1/4 cup brandy or cognac
• 12 garlic cloves, minced
• 1 (28 ounce) can, diced tomatoes, drained
• 1 cup dry white wine
• 1/4 cup fresh Italian (flat leaf) parsley, minced
• salt
• 1 teaspoon red pepper flakes (more to taste)
• 1/2 teaspoon sugar

Shrimp Fra Deavolo With Linguine

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• 1 lb okra, sliced lengthwise
• 1 cup butter, divided
• 3 large garlic cloves, chopped
• 1 teaspoon ground hot red pepper
• 1-2 tablespoons fresh basil, marjoram, oregano and/or rosemary, chopped
• 2 lbs large shrimp, peeled and deveined
• salt and freshly ground black pepper
• 3 cups cooked rice

Shrimp And Okra In A Butter Sauce

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• 3 lbs shrimp (21 - 25 count), peeled and deveined
• 2 tablespoons vegetable or canola oil
• 1 large red bell pepper, sliced into very thin 1½ -inch long strips
• 4 green onions, thinly slices (white and green parts kept separate)
• 1/2 cup fresh cilantro, chopped
• 4 large garlic cloves, minced
• 1/2 teaspoon red pepper flakes, crushed
• 1 can (14.5 ounces) petite diced tomatoes, drained
• 1 can (14 ounces) light coconut milk
• 2 tablespoons fresh lime juice
• salt

Spicy Coconut Shrimp Stew

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• 1 large garlic clove, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon rice wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 lb bite-sized pasta, e.g. penne
• 1 pound scallops
• 1 pound (30 - 35 count) uncooked shrimp, peeled, deveined, halved lengthwise and cut into bite-sized pieces
• 1 cup grape tomatoes, halved and lightly salted
• 1/2 cup diced jarred roasted yellow peppers (roasted red may be substituted)
• 4 ounces Feta cheese, crumbled
• 1/4 cup fresh oregano, chopped
• salt and freshly ground black pepper

Lemony Seafood Pasta Salad

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• 2 lbs Italian sausage, sweet or hot
• 2 lbs shrimp, unpeeled threaded onto skewers
• 1/2 cup olive oil
• 3 baby eggplants, untrimmed, sliced lengthwise into quarters
• 3 medium zucchini, untrimmed, sliced lengthwise into quarters
• 3 yellow bell peppers, sliced lenghtwise into quarters
• 8 large plum tomatoes, halved lengthwise
• 1/2 cup black olives, e.g. kalamata
• 1 lemon
• 1 teaspoon oregano
• 1/4 cup feta cheese, crumbled

Grilled Antipasto Platter

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• 2 lbs large shrimp, peeled and deveined
• 4 ounces unsalted butter
• 2 large garlic cloves,minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 1/2 teaspoons garam masala
• 2 tablespoons tandoori paste
• 2 tablespoons tomato paste
• 10 ounces heavy cream
• 1 teaspoon sugar
• 1/3 cup plain yogurt
• 2 tablespoons cilantro, chopped
• 1 tablespoon almonds, toasted and flaked
• lemon wedges, garnish

Indian-Style Butter Shrimp

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• 1 cup canola oil
• 1 cup all-purpose flour
• 4 or 5 yellow onions, chopped
• 2 green bell peppers, chopped
• 2 stalks of celery, chopped
• 6 cloves of garlic, minced
• 6 strips of bacon (I prefer Applegate Farms)
• 2 lbs frozen okra, cut and thawed
• 2 cans Rotel Diced Tomatoes with Chilis
• 8 cups shrimp stock (can substitute chicken stock)
• 1 cup dry white wine
• 1 teaspoon red pepper flakes
• 2 teaspoons Kosher salt
• 2 teaspoons Konriko Creole Seasoning (or similar seasoning)
• 2 bay leaves
• 5 lbs medium or large shrimp, peeled and deveined (if the shrimp are too big, you can cut them into chunks)
• 1 cup green onions, chopped (will need extra for individual bowls)
• 1/2 cup parsley, chopped (will need extra for individual bowls)

Shrimp and Okra Gumbo

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