• 12 ounces beer
• 1 cup malt vinegar
• 1/2 cup vegetable oil
• 1/2 cup fresh lime juice
• 2 tablespoons sugar
• 2 tablespoons kosher salt
• 4 fresh bay eaves
• 1 teaspoon peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons hot sauce e.g. Crystal or Louisiana
• 2 lbs large shrimp, peeled, deveined, tails on (optional)
• 2 large sweet onions, thinly sliced
• 1 carrot, thinly sliced on bias
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh flat-leaf parsley, chopped

Pickled Shrimp With Beer And Lime

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This image is missing the cilantro and parsley garnish.

• 1 pound medium Louisiana shrimp (about 36) shelled and deveined, shells reserved
• ​1/2 cup water
• ​2 teaspoons Tabasco pepper sauce
• ​1 tablespoon ketchup
• ​1 teaspoon salt
• 1½ teaspoons sugar
• pinch of white pepper
• 4 tablespoonsolive oil
• ​1 small green pepper, cut into 1/2" cubes
• ​1 small red or yellow pepper, cut into 1/2" cubes
• ​4 garlic cloves, minced
• ​1/2 cup diced onion
• ​1 tablespoon white wine

Hottest Shrimp

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For the Shrimp:

• olive oil or butter, as desired
• 1 pound medium Louisiana shrimp, headed, peeled and deveined
• ​1 tablespoon coarsely chopped garlic
• salt and pepper, to taste
• lime wedges, for garnish
• ​minced cilantro for garnish

For the Vinaigrette:

• ​1 bunch cilantro, rinsed and stemmed
• ​1 hot pepper, coarsely chopped (remove seeds for lower heat)
• ​2 cloves garlic, coarsely chopped
• ​1 tablespoon honey or agave nectar
• ​juice of 1 lime
• ​1 cup olive oil
• ​1/3 - 1/2 cup cane or champagne vinegar
• salt and pepper to taste

Shrimp with Cilantro Vinaigrette

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• 1 tablespoon unsalted butter (2 if the pork and sausage are lean)
• ​4 ounces andouille sausage*, sliced into 1/4 inch rounds
• ​4 ounces pickled pork** or ham, cut into 1/4 inch cubes
• ​1 medium yellow onion, chopped
• 1 bunch green onions, chopped, white and green parts separated
• 1 medium-size green sweet pepper, chopped
• ​2 cans (10 ounces each) crushed plum tomatoes
• ​1/2 cup canned tomato purée
• ​2 cloves garlic, minced
• 1 whole bay leaf
• 1 teaspoon salt
• ​1/2 teaspoon ground black pepper
• ​1/4 teaspoon cayenne pepper
• ​1/4 teaspoon dry thyme leaves
• ​4 quart chicken stock
• ​1 tablespoon Louisiana pepper sauce
• ​2 cups long-grain white rice, uncooked
• ​1 pound raw medium shrimp, peeled

*Smoked or Polish sausage (Kielbasa) may be substituted for andouille

**Pickled Pork is a familiar seasoning meat in the traditional "pot cooking" of the American Deep South. It is often used to add flavor to greens, beans and other "pot food." In this jambalaya recipe, any good-quality ham may be used instead.

Creole Seafood Jambalaya

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• 8 tablespoons (1 stick) unsalted butter, cut into pieces 
• 1 bunch green onions, white and light green portions, thinly sliced 
• 1 garlic clove, minced 
• 3 tablespoons tomato paste 
• 1 teaspoon chopped fresh thyme 
• 1½ cups shrimp or fish stock 
• 2 bay leaves 
• 2 lb. shrimp, peeled and deveined 
• 1/4 teaspoon cayenne pepper 
• Salt and freshly ground black pepper, to taste 
• Buttered steamed rice for serving

Poppy's Shrimp Etouffee

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• 1-1/2 lb. medium Gulf shrimp or 2 lb. if using head-on shrimp 
• 2 cups white onion, chopped  (about 1 large onion; reserve the skin)
• 1 cup celery, chopped  (about 2 medium stalks; reserve the trimmings) 
• 1/4 cup plus 6 tablespoons vegetable oil 
• 1 lb. fresh or thawed frozen okra, sliced 1/4 inch thick (about 4 cups) 
• 1/2 cup all-purpose flour 
• 1 cup green bell pepper, chopped  (about 1 medium pepper) 
• 1 cup canned crushed tomatoes 
• 1/2 lb. fresh or pasteurized lump crabmeat (about 1-1/2 cups), picked over for shells, or 4 to 6 gumbo crabs (about 1 lb. total), thawed
• 1 tablespoon dried thyme 
• 1 bay leaf 
• 2 teaspoons kosher salt, more to taste 
• 1 teaspoon freshly ground black pepper, more to taste 
• 1 cup fresh shucked oysters (halved if large) 
• 1/2 cup scallions (about 8), thinly sliced
• Louisiana hot sauce, to taste 
• 1/4 cup hot cooked white rice per serving

Poppy's Seafood Gumbo

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• 2 lbs Louisiana shrimp, peeled and deveined
• 3 tablespoons olive oil
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper (optional)
• 3/4 cup buffalo sauce or hot sauce
• 1 stick butter, melted
• salt, to taste

Shown with Blue Cheese Dip

Buffalo Shrimp

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• 4 slices of bacon
• 1/4 teaspoon salt
• 1/8 teaspoonn ground black pepper
• pinch cayenne pepper
• 1 lb extra large (21- 25 count) shrimp, peeled and deveined
• 2 tablespoons chives, minced
  

Broiled Bacon-Wrapped Shrimp

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• 3 large stalks of lemongrass
• 4 cups chicken stock
• 12 fresh or frozen Kaffir lime leaves
• 1 cup straw mushrooms (canned is OK fresh is better)
• 2-4 tablespoons roasted Thai chile paste (nam prk pao)
• 8 ounces shrimp, medium peeled and deveined
• 1 1/2 tablspoons fish sauce
• 4-6 chiles, stemmed and smashed with side of knife
• 3 green onions (scallions) cut into 1-inch lengths
• juice of 1 lime
• 2 cups cooked rice (optional)

Note: Some of these ingredients you'll find in any asian market.

Hot and Sour Shrimp Soup

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For the Pickled Shrimp:

• 24 colossal Louisiana Shrimp, boiled with seafood boil seasoning, peeled
• 18 thin slices jalapeno pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• zest and juice of 2 lemons
• 1 teaspoon chopped shallot
• 1 teaspoon chopped garlic
• 1/4 cup extra virgin olive oil
• 1 cup rice wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Poached shrimp:

• 48 colossal (U-12 count) Louisiana shrimp peeled, tail on
• 1 gallon water
• 2 lemons, squeezed and left whole
• 2 onions, chopped
• 3 ribs celery, chopped
• 4 garlic cloves
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1 tablespoons whole coriander
• 4 tablespoons brown mustard seeds
• 1/4 cup granulated garlic
• 1/4 cup granulated onion
• 1/4 cup celery salt
• 1/4 cup Spanish paprika (picante)
• 2 tablespoons cayenne pepper
• 21/2 cups kosher salt
• 3 quarts ice cubes

For the Egg Yolk Mousse:

• 12 hard-boiled eggs, peeled and cut in half widthwise
• 1 cup Blue Plate mayonnaise
• 1/2 cup Dijon mustard
• 1 teaspoon white truffle oil
• 1/2 teaspoon kosher salt

Chef Philip Lopez

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For the Deviled Shrimp Stuffing:

• 24 colossal (U-12) Louisiana shrimp, boiled with seafood boil seasoning, peeled 
• 2 tablespoons chopped shallots
• 2 tablespoons chopped garlic
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 teaspoons chopped capers
• 1 teaspoon chopped cornichons
• 1 teaspoon  lemon juice
• 1 cup Blue Plate mayonnaise
• 1/4 cup whole grain Creole mustard
• 1/4 cup ketchup
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon celery salt
• cayenne pepper to taste