• 2 strips of bacon
• ​1 large leek, washed, finely chopped
• ​1/2 teaspoon fresh thyme, chopped
• ​1 medium rib celery, finely chopped
• ​1½ lbs potatoes (about 3 to 4 medium), peeled, cubed
• 3½ cups chicken broth
• 1/4 lb medium shrimp, shelled, deveined, halfed
• 1/2 lb thick fish fillets (use any meaty white fish e.g haddock)
• 1/2 lb bay scallops
• Salt & freshly ground black pepper
• fresh parsley for garnish

Potato Leek Seafood Chowder

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 Ingredients for Broth

• 1 each Lemongrass Stalk 
• 1 teaspoon freshly grated Ginger Root 
• 1/2 bunch Cilantro, stems
• 6 stalks Thai Basil, stems
• 1 teaspoon shallots, diced
• 1/2 teaspoon garlic, diced
• 1 lb Louisiana Shrimp, head-on rough chopped 
• 2 teaspoon olive oil
• 1 teaspoon green curry paste 
• 1 can coconut milk 
• 1½ cups Water
• 1 each Kaffir Lime Leaf 
• 1 teaspoon fish sauce 

Balance of Ingredients

• 20 U-12 head on fresh Louisiana Shrimp (frozen headless can be substituted, just make sure they're from Louisiana – use 1 lb of Shrimp, if headless) 
• 1/2 lb baby Bok Choy, split, washed and drained  
• 1 Pkg fresh rice noodles (If dried are substituted cook according to the package directions)
• 1/4 cup fresh Thai basil, chopped
• 1/4 cup fresh cilantro Leaves, chopped
• 2 teaspoons olive oil 
• 2 tablespoons water

Louisiana Gulf Shrimp and Coconut Curry over Rice Noodles

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• 1 (7-oz) can chipotle peppers in adobo sauce
• ​4 tablespoons olive oil, in all
• ​1/4 cup garlic, finely minced
• ​1½ pounds shrimp, cleaned (deveined if desired)
• ​1 teaspoon dried oregano
• ​salt and pepper to taste

Chipotle Shrimp

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Shrimp and Crawfish Corn Dogs

• 8 ounces medium shrimp, peeled and deveined
• ​1/2 teaspoon kosher salt
• 2 tablespoons heavy cream
• 1 egg
• ​2 dashes Worcestershire sauce
• ​1/2 teaspoon hot pepper sauce
• 3/4 teaspoon Cajun seasoning
• 4 cups crawfish tails
• 1/2 cup frozen corn, thawed
• 1/2 cup green onions, thinly sliced
• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 1/4 teaspoon paprika
• 1 teaspoon salt
• 1 cup lager beer
• peanut for frying

Spicy Mustard

• 1/4 cup whole grain Dijon mustard
• 1 cup mayonnaise
• 3 tablespoons finely chopped fresh chives
• 2 dashes of Worcestershie sauce
• 2 dashes of hot pepper sauce
• 2 teaspoons dry mustard
• Salt and pepper to taste

Shrimp and Crawfish Corn Dogs with Spicy Mustard

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• 1/2 pound wild Louisiana shrimp, peeled and deveined
• 2 teaspoons kosher salt
• ​4 large shallots, finely minced (1/2 cup)
• 1/4 cup fish sauce, plus more if needed
• ​1 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• ​1/2 cup plus 2 tablespoons jasmine rice
• ​2 tablespoons vegetable oil
• ​3 cups shelled fresh or frozen green peas
• ​1 1/2 cups finely chopped fresh cilantro, leaves and tender stems
• ​1 cup thinly sliced scallions,white and green parts
• ​2 cups chopped tender pea greens or fresh spinach

Shrimp, Pea, and Rice Soup

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• 4 tomatoes, very ripe
• ​1 quart boiling water
• ​1 4-ounce stick unsalted butter
• ​1/2 cup onion, diced
• ​1/2 cup bell peppers, diced
• ​2 cloves fresh garlic, fine chopped
• ​2 pounds medium to large shrimp, peeled and deveined
• 1/2 teaspoon salt
• ​1/4 teaspoon cayenne pepper
• ​2 fresh basil leaves, chopped
• ​1 tablespoon parsley, chopped

Dooky Chase's Breakfast Shrimp

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• 2 tablespoons olive oil or butter
• ​3-4 large cloves garlic, crushed 
• 2 tablespoons finely chopped green onions, white and green parts
• salt and pepper to taste
• 2 tablespoons freshly squeezed lemon juice
• ​1/2 cup dry white wine
• ​1 stick butter at room temperature
• ​2 teaspoons flat leaf parsley, finely minced
• ​36 jumbo shrimp, peeled, tails intact, deveined
• 1/2 cup chopped flat-leaf parsley
• ​1 lb pasta, such as fettucine, cooked according to package directions
• freshly grated Parmesan cheese
• crushed red pepper flakes

Shrimp Scampi

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• 3 cups brown rice, cooked
• ​2 tablespoons sesame oil
• ​2 tablespoons soy sauce
• 2 cloves garlic, minced
• ​1 tablespoon fresh ginger, grated
• ​1 lb shrimp(small shrimp are best), peeled & de-veined
• ​4 cups bok choy
• ​1 cup snow pea pods, chopped
• ​1/2 cup water chesnuts, diced
• ​1 cup carrot, shredded

Shrimp Fried Rice

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This photo doesn't show Bok Choy

Bok Choy leaves

• 1 14 ounce can of artichoke hearts
• ​1/2 red bell pepper, roasted and thinly sliced
• ​1/4 inch think slice of Prosciutto, cut into thin slivers
• ​1/2 cup chicken broth
• ​1 large garlic clove
• ​1 tablespoon fresh lemon juice
• ​1 teaspoon freshly ground pepper
• ​2 teaspoons Worcestershire sauce
• ​1/4 teaspoon hot sauce (crystal, Louisiana are always good choices)
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon cayenne
• 2 tablespoons unsalted butter, cold and cut into bits
• 1/2 lb small shrimp
• 3 scallions (green onions)
• crusty bread and lemon wedges for garnish

Shrimp And Artichokes in Herbed Butter Sauce

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• oil for frying
• 2 dozen large Louisiana shrimp, peeled
• salt and freshly ground pepper
• 2 cups all-purpose flour
• 2 teaspoons cayenne pepper
• 1 cup well-shaken buttermilk mixed with 2 teaspoons Creole mustard (optional)

Buttermilk Battered Shrimp

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