• 1 pound shrimp, cooked, peeled and  deveined
• 2 green onions, chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon rind, no white attached
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon Creole seasoning
• 3 tablespoons mayonnaise
• 1 cup breadcrumbs
• salt and freshly ground black pepper
• 1 large egg, lightly beaten
• 2 tablespoons oil
• tartar and cocktail sauces for serving, optional

Shrimp Cakes

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• 2 sticks butter, at room temperature
• ​1 teaspoon salt
• ​1 pinch black pepper
• ​1 pinch ground red pepper or cayenne
• ​1 tablespoon chopped fresh chives
• ​1 tablespoon chopped fresh parsley
• ​1 small lemon, zested and juiced
• ​1/4 cup finely grated Parmesan
• 36 jumbo headless Louisiana shrimp (about 3 pounds)
• 6 10-inch metal or water-soaked wooden skewers

Self-Basting Grilled Shrimp

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• 1/4 cup olive oil
• 4 large cloves garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 lb medium shrimp, peeled and deveined
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry sherry
• 1 teaspoon paprika
• salt and pepper, to taste
• chopped fresh Italian parsley, for garnish

Sautéed Garlic Shrimp

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• 4 tablespoons butter, divided
• 1 shallot, minced
• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 1 green onion, sliced
• 1 cup diced yellow crookneck squash
• 2 cups sweet corn 
• 2 tablespoons water
• 4 teaspoons Cajun or Creole seasoning, divided
• Salt and pepper to taste
• 1/3 cup half & half
• 20 jumbo shrimp, peeled, de-veined and tails removed

Grilled Shrimp over Sweet Corn Macque Choux

Photo from goboldwithbutter.com

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• 1 tablespoon butter
• 1/2 small red belle pepper, thinly sliced
• 1/2 small Vidalia or other sweet onion, peeled and thinly sliced
• 3 crimini mushrooms, thinly sliced
• 18 medium Gulf shrimp, peeled and deveined
• 1/2 teaspoon Creole seasoning
• 1/2 teaspoon parsley flakes
• 1 12-inch piece French bread, small italian loaf, or large bun, split in half lengthwise
• mayonnaise, shredded lettuce, thinly sliced onions and tomatoes, dill pickle slices, for garnish

Griddled Shrimp Sandwich

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For the shrimp

• 2 quarts water
• 4 tablespoons liquid crab boil
• 2 pounds large raw Gulf shrimp

For the dressing

• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 cup orange juice
• 1 tablespoon lemon juice
• 1 teaspoon sugar (or stevia)
• 1 cup extra virgin olive oil (more if needed)
• Kosher salt
• Freshly ground black pepper

For the assembly

• 1 lb jumbo lump, Louisiana blue crab meat
• 2 cups spring mix lettuce greens
• 2 cups spinach leaves, stems removed
• 2 cups chopped iceberg lettuce
• 1 cup thinly julienned carrots
• 1 cup cherry tomatoes
• 1 lb packaged Louisiana crawfish tails
• 1 lb Louisiana blue crab claws, cooked and shelled
• 2 lemons, quartered

Louisiana Seafood Salad

Image courtesy of George Graham and AcadianaTable.com 

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Self-Basting Grilled Shrimp

• 36 jumbo Louisiana headless shrimp (about 3 pounds)
• Cajun Butter (recipe follows )
• 6 10-inch metal or water-soaked wooden skewers

Cajun Cabin Butter

• 2 sticks butter, at room temperature
• 1 teaspoon salt
• 1 pinch each black pepper and ground red pepper or cayenne
• 1 tablespoon chopped fresh chives
• 1 tablespooon chopped fresh parsley
• 1 small lemon, zested and juiced
• 1/4 cup finely grated Parmesan cheese

Shrimp with Cajun Butter

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• 1 orange
• 6 tablespoons unsalted butter
• 2 tablespoons white onion, finely chopped
• 2 cloves garlic
• 16 large Louisiana shrimp, peeled and deveined with tails intact
• 1 chile chipotle en adobo or 2 serrano or cayenne chiles, finely chopped
• 1/4 cup tequila reposado
• 3 tablespoons fresh cilantro, minced
• salt, to taste

Shrimp with Orange and Tequila

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• 1 cup heavy cream
• 1/2 pound Tasso, cut into bite-sized pieces
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 teaspoons fresh basil or 1/2 teaspoon dried basil
• 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
• 1 pound Vermilion Bay Sweet Shrimp, peeled and deveined
• Olive oil, as needed
• 6 cups of cooked penne pasta
• 1/2 cup green onion, chopped
• 1/2 cup parsley, chopped

Vermilion Bay Sweet Shrimp and Tasso Pasta

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• 3 lbs Vermillion Bay Sweet Shrimp
• 1 bottle Abita Amber beer
  

Vinaigrette

• 12 oz. Olive oil                
• 3 oz. Cane vinegar            
• 2 tablespoons Dried Oregano
• 2 tablespoons Dried Thyme
• 2 tablespoons Dried Basil              
  
• 1 tablespoons Black Pepper
• 2 tablespoons Steen’s Syrup
• 1 tablespoons Garlic, Minced

Salad

• 1 lb spring mix, leafy lettuce
  
• 6-8 small tomatoes, quartered
• 8 oz. carrots, shredded

Beer Poached Vermilion Bay Sweet Shrimp over Mixed greens

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