• 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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• 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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