• 7 oz/200g feta, broken into ½-¾ inch pieces
• ½ teaspoon crushed red pepper flakes
• 4 tsp fennel seeds, toasted and lightly crushed
• 5 tablespoons olive oil
• 1⅓ cups/250g orzo
• salt and black pepper
• 3 garlic cloves, minced
• 1 orange, peel finely shaved to get 3 strips
• 1 (14.5 oz/400g) can chopped tomatoes
• 2 cups/500ml vegetable stock
• ¾ cup plus 2 tablespoons/200ml water
• 14 oz/400g raw peeled shrimp
• 1½ cups/30g basil leaves, roughly shredded

Orzo with Shrimp, Tomato, and Marinated Feta

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• 1½ pounds shell-on medium-large shrimp (31 to 40 per pound)
• 2 tablespoons Shaoxing  wine or dry sherry
• 1½ teaspoons kosher salt, divided
• 2½ teaspoons black peppercorns, coarsely ground
• 2 teaspoons Sichuan peppercorns, coarsely ground
• 2 teaspoons sugar
• ¼ teaspoon cayenne pepper
• 1 quart vegetable oil
• 5 tablespoons cornstarch, divided
• 2 jalapeño chiles, stemmed, seeded, and sliced into Ya-inch-thick rings
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 scallions, sliced thin on bias
• Shredded iceberg lettuce

Crispy Salt and Pepper Shrimp

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• 12 hardboiled eggs
• ½ cup mayonnaise
• 4 teaspoons mustard
• 1 teaspoon hot chile oil or to taste
• salt and pepper to taste
• Deviled Shrimp (recipe follows)
• Pickled Shrimp (recipe follows)
  
   

Deviled Shrimp

• ½ pound cooked shrimp, chopped
• ¼ cup mayonnaise
• 1 tablespoon grainy mustard
• 1 tablespoon chili sauce
• 2 teaspoons minced green onion, white parts
• 1 teaspoon minced garlic
• 2 teaspoons minced green onions, green parts
• 1 teaspoon minced fresh parsley
• ½ teaspoon minced capers
• ½ teaspoon sweet pickle relish
• ¼ teaspoon granulated garlic
• ¼ teaspoon granulated onion
• ¼ teaspoon celery seeds
• salt and cayenne pepper to taste

Process all ingredients in a food processor until finely chopped; taste and adjust seasoning.

Pickled Shrimp

• 24 large Louisiana shrimp, boiled and peeled
• 24 thin slices of jalapeño pepper
• 2 tablespoons fresh parsley
• 1 tablespoon minced onion
• zest and juice of 2 lemons
• 1 clove garlic, chopped
• ¼ cup olive oil
• 1 cup rice vinegar
• salt and pepper to taste

Combine all ingredients, refrigerate, and let marinate for 1 hour, stirring occasionally.

Deviled Shrimp Deviled Eggs

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• 2 ripe but firm avocados, halved and pitted
• 6 tablespoons extra-virgin olive oil, divided
• 3 ears corn, husks and silk removed 
• 1 teaspoon table salt, divided 1 teaspoon pepper, divided 
• 2 pounds jumbo shrimp, (16 to 20 per pound) peeled and deveined
• 2 teaspoons grated lime zest (2 limes), limes halved
• 3 romaine lettuce hearts (6 ounces each), halved lengthwise and chopped 

Grilled Shrimp, Corn, and Avocado Salad

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• ½ cup dry white wine
• 8 garlic cloves, minced
• 2 tablespoons white wine vinegar 'h cup (1 stick) chilled butter, cut into ½-inch pieces
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1½ pounds uncooked large shrimp, peeled, deveined
• 2 tablespoons finely grated lemon peel
• 1 tablespoon chopped fresh chives

Sautéed Shrimp with Lemon-Garlic Sauce

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• 1½ pounds extra-large (21/25 per pound) shrimp, peeled (tails left on), deveined and patted dry
• Kosher salt and ground black pepper
• 10 medium garlic cloves , finely chopped
• 2 tablespoons lime juice
• 3 tablespoons grapeseed or other neutral oil, divided
• 1 small jalapeño chili, stemmed, seeded and finely chopped
• ¼ cup lightly packed fresh cilantro, finely chopped
• 2 tablespoons salted butter, cut into 2 pieces

Mexican Shrimp in Garlic Sauce

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• 2½ teaspoons kosher salt, plus more to taste
• 1 pound headless large shell-on shrimp
• 6 large eggs
• 2 ounces slab bacon, or 2 strips thick-cut bacon, chopped fine
• ¼ cup plus 2 tablespoons high-quality store-bought mayonnaise, such as Hellmann's or Duke's
• 1 tablespoon pepper-vinegar hot sauce, such as Tabasco
• 2 teaspoons Dijon mustard Freshly ground black pepper
• 2 vine-ripened red tomatoes, cut into 8 slices total
• 4 leaves butter lettuce
• 4 top-loading hot-dog buns
• 2 scallions (white and green parts), finely sliced

Shrimp and Deviled Egg Salad Rolls

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• 2½ teaspoons kosher salt, plus more to taste
• 1 pound headless large shell-on shrimp
• 6 large eggs
• 2 ounces slab bacon, or 2 strips thick-cut bacon, chopped fine
• ¼ cup plus 2 tablespoons high-quality store-bought mayonnaise, such as Hellmann's or Duke's
• 1 tablespoon pepper-vinegar hot sauce, such as Tabasco
• 2 teaspoons Dijon mustard Freshly ground black pepper
• 2 vine-ripened red tomatoes, cut into 8 slices total
• 4 leaves butter lettuce
• 4 top-loading hot-dog buns
• 2 scallions (white and green parts), finely sliced

Shrimp and Deviled Egg Salad Rolls

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• 2 pounds jumbo shrimp, peeled and deveined
• ¼ cup vegetable oil, divided
• ¼ teaspoon pepper
• ¼ cup chili crisp plus extra for serving
• 2 tablespoons white wine vinegar
• ½ teaspoon salt
• 1 small head Napa cabbage, cored and sliced thin
• 4 green onions, sliced
• 1 cup fresh cilantro leaves
• ¼ cup salted dry-roasted peanuts, chopped

Grilled Chili Crisp Shrimp Skewers

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• ½ cup mayonnaise
• ¼ cup stringed and finely diced celery
• 1 tablespoon finely diced roasted and peeled red pepper
• 1 lemon, juiced (about 2 tablespoons)
• 1 teaspoon Chef Paul Prudhomme's Magic Seasoning Blends Shrimp Magic or Home Creole Seasoning (below)
• ¼ teaspoon kosher salt
• 1 tablespoon chopped fresh parsley
• 1 pound boiled Louisiana shrimp, peeled, deveined, and chopped into ½-inch chunks
• 4 large Sally Lunn Rolls or other soft roll
• 1 tablespoon butter (plus more, as needed)

Home Creole Seasoning

Combine:

• 3 tablespoons paprika
• 2 tablespoons table salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 2 teaspoons black pepper
• 2 teaspoons white pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme

Southern Shrimp Roll

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