• 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

• 8 mirlitons, medium size
• 1 1/2 lbs shrimp, peeled, deveined and diced
• 1/4 lb ham, diced
• 1/2 lb crabmeat
• 1 3/4 cups onion, minced
• 1/3 cup fresh parsley, minced
• 1/3 cup bell peppers, minced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme, minced
• 2 bay leaves
• 1 tablespoon Creole seasoning
• 2 eggs, beaten
• 2 sticks butter
• 2 cups seasoned bread crumbs

Seafood Stuffed Mirlitons

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• 1 teaspoon garlic, chopped
• 9 tablespoons butter, divided
• 1 lb shrimp, peeled and deveined
• 3 tablespoons Worcestershire sauce
• 1 tablespoon Crystal hot sauce (other hot sauces may be substituted)
• 1 lemon, juice only
• 1 tablespoon cane vinegar
• 1 tablespoon cane syrup
• 2 teaspoons Creole seasoning
• 2 teaspoons cracked black pepper
• 1 teaspoon bourbon
• 1 fresh rosemary sprig, minced

Bourbon BBQ Shrimp Appetizer

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• 12 raw colossal shrimp,* unpeeled, with heads and tails left on
• 2 tablespoons Worchestershire sauce
• 1½ tablespoons coarsely ground pepper**
• 2 teaspoons Creole seasoning Ralph Brennan's Creole seasoning mix
• 1 teaspoon minced fresh garlic
• 1 to 3 tablespoons water, divided
• 1 lemon half, seeded
• 1/4 pound (1 stick) cold unsalted butter, cut into 1/2" cubes
• warm crusty French bread for serving

*If colossal shrimp are not available, use the largest you can find.

**Use a blender or peppermill to coarse-grind the peppercorns. The grind is important to the taste of the finished dish.

Ralph Brennan's Barbecue Shrimp

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• 1 tablespoon salt
• 1 tablespoon vegetable oil
• 12 tablespoons (1½ sticks) unsalted butter
• 1/2 cup green onions, chopped
• 8 medium shrimp, peeled and deveined (optional) - about 3 ounces
• 1 tablespoon garlic, minced
• 1 tablespoon plus 1½ teaspoons Paul Prudhomme's Seafood Magic®
• 8 oysters, shucked and drained - about 5 ounces
• 3/4 cup seafood stock, warm

Chef Paul Prudhomme's Garlic Shrimp and Oysters Pasta Sauce

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• 5 tablespoons vegetable oil
• 2 lbs fresh okra or 2 10-ounce packages frozen okra
• 1 1/2 teaspoons. white vinegar
• 1 lb cooked ham, diced
• 2 medium onions, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 2 tablespoons garlic, minced
  
• 8 cups water
• 1 cup canned, drained, chopped tomatoes
• 2 lbs peeled, deveined (optional) Louisiana Gulf shrimp
• 1 lb lump crabmeat
• Tony Chachere’s (or your favorite) Creole seasoning to taste
• Louisiana style hot sauce, optional
• Hot cooked Louisiana brown rice, optional

Kitchen Sink Gumbo

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• 1 lb Louisiana shrimp, peeled, deveined
• 3 cloves garlic, minced
• 1 tablespoon dried thyme (2 tablespoons if fresh)
• 1 bottle Pickapeppa Gingery Mango Sauce
• 2 tablespoons soy sauce (low sodium preferred)

Creole Mango Shrimp