• 2 potatoes, peeled and diced
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 teaspoon paprika
• 1 bottle (8 ounces) clam juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (4 ounces) green chiles, chopped
• 1 jar (2 ounces) pimientos, chopped
• 1 cup half and half
• 1/2 lb redfish fillets (other firm white flesh fish may be substituted)
• 1/2 lb medium-sized shrimp, peeled and deveined
• lemon juice to taste

Winter Seafood Chowder

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Marinade

• ¼ cup fresh lime juice
• ¼ cup chopped cilantro
• 2 cups tomato juice
• 1 cup chopped red onion
• 1 tablespoon chili powder, Ancho preferred

Sauce

• ½ cup jarred Salsa Verde
• ½ cup low fat sour cream

Grilled Shrimp Tacos

• 24 medium Louisiana shrimp, peeled, deveined, tails left on (optional)
• salt and pepper to taste
• 8 6-inch corn taco shells
• ½ pound red cabbage, shredded
• 1 cup cilantro, chopped
• lime wedges for serving
• 8 metal skewers for grilling

Grilled Shrimp Tacos

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• 2 tablespoons butter
• 1/2 bunch celery, finely chopped
• 1/2 onion, finely chopped
• 1/8 cup garlic, minced
• 1 bay leaf
• Pinch of dried tarragon
• Pinch thyme
• Pinch of paprika, white pepper and cayenne
• 1 cup white wine
• 1 lb shrimp 36/40 count, peeled and deveined
• 1/2 cup flour
• 1/2 jar shrimp base
• 1 quart heavy cream
• 1 cup blonde roux (1/2 cup butter & 1/2 cup flour)
• 2 oz cream sherry
• 1 lb roasted sweet potato pulp (canned)
• 1½ cups sweet corn, boiled & cut from the ear (frozen may be substituted)

Sweet Potato, Shrimp and Corn Bisque

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• 1/2 red onion, peeled and finely chopped
• 3 tablespoons butter,softened
• 2 tablespoons Cajun seasoning
• 1 tablespoons olive oil
• salt and pepper, to taste
• 2 lbs 31-35 count fresh gulf shrimp
• 1/2 lb provolone cheese, shaved thin
• 1/2 lb dill havarti cheese, shaved thin
• 1 green bell pepper, seeded and finely chopped
• 10” round Italian loaf
• 1 cup olive salad
• 2 lb fresh lump crabmeat

Note: The image shows talapia but gives a good idea of what yours should look like.

Louisiana Seafood Muffuletta

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2 pounds large Louisiana shrimp, heads removed

1 pound asparagus, trimmed, each cut into 4 pieces

1 large had Romaine lettuce, washed, cored, torn into bite sized pieces

1 7-ounce jar roasted red peppers, drained and chopped

3 anchovies from a tin, drained and chopped (optional)

1/2 cup chopped green onion

1 1/4 cups Olive Salad, jarred, or recipe here

1 cup shredded Parmesan

 Capparelli Salad

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• 1 sheet frozen puff pastry (half of 16-ounce package all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
• 1/2 cup heavy whipping cream
• 2 tablespoons all purpose flour
• 1 tablespoon butter
• 3½ cups sliced leeks (white and pale green parts only; from 3 large)
• 1/2 lb Andouille sausage, cut into scant 1/2-inch cubes
• 2 large garlic cloves, minced
• 1/3 cup dry vermouth or dry white wine
• 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
• 1/4 teaspoon dried thyme
• 1 Yukon Gold potato (8-ounce), peeled, cut into 1/2-inch cubes
• 1/2 cup chopped green onions
• 1½lbs deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Shrimp and Andouille Pot PIe

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• 1 tablespoon salt
• 1 cup extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 2 garlic cloves, minced
• 2 pounds small to medium (45 to 50 per pound) Gulf shrimp, cooked and peeled
• 1 medium onion, thinly sliced (about 1/2 cup)
• 25 to 30 bay leaves

Pickled Shrimp

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• three dozen small to medium mussels, purged*
• 5 1/2 cups clam juice or seafood stock, as needed 
• 1/2 teaspoon crumbled saffron thread
• 3/4 pounds firm fleshed fish, such as snapper, grouper, and mahi mahi (feel free to mix several different varieties), skin off, cut into 1/2 inch pieces
• 1 pound small cleaned squid with tentacles, cut into 1/2 inch pieces (optional)
• 1 pound andouille, cut into quarters lengthwise and diced
• 18 large shrimp, peeled, deveined, tails left intact
• Salt, as needed
• 4 tablespoons minced garlic
• 1 1/2 tablespoons sweet smoked paprika
• 1 teaspoon cayenne pepper, or to taste
• 1 teaspoon dried thyme
• olive or vegetable oil, as needed
• 1 medium yellow onion, diced to 1/4 inch
• 1 red pepper, diced to 1/4 inch
• 1 green pepper, diced to 1/4 inch
• 1 bunch small green onions, diced to 1/4 inch
• 1 medium tomato, diced to 1/4 inch
• 3 cups white rice, prefererably Arborio

*Tip: How to easily purge mollusks

Seafood Andouille Paella

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• 2 cups mayonnaise
• 1 teaspoon smoked paprika
• 1 tablespoon finely minced jalapeño or serrano chili, optional (omit seeds for less heat)
• Zest and juice of one lime
• 1 tablespoon finely minced garlic
• 18 slices thick cut smoked bacon, halved crosswise
• 36 large Louisiana shrimp, peeled and deveined and butterflied, tails left intact
• Creole seasoning to taste
• 2 cups shredded Pepper Jack cheese
• wooden toothpicks and skewers, as needed; soak in water for 30 minutes prior to use

Cheesy Bacon Shrimp

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• 1 large onion, peeled and coarsely chopped
• 2 stalks celery, coarsely chopped
• 1/2 bulb of garlic, cut to expose all the cloves
• 2 lemons, halved
• 3 tablespoons kosher salt
• 2 tablespoons Zatarain's Liquid Boil seasoning
• 1/2 teaspoon ground cayenne
• 8 cups water
• 18 colossal, jumbo, or extra-large shrimp, preferred, or 30 large shrimp; peeled and deveined, with tails but not heads
• a double recipe cocktail sauce, well chilled

Spicy Boiled Shrimp

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