• 12 raw colossal shrimp,* unpeeled, with heads and tails left on
• 2 tablespoons worcestershire sauce
• 1 1⁄2 tablespoons coarsely ground black pepper**
• 2 teaspoons Creole seasoning
• 1 teaspoon minced fresh garlic
• 1 to 3 tablespoons water, divided
• 1 lemon, use half seeded
• 1⁄4 pound (1 stick) cold, unsalted butter cut into 1⁄2-inch cubes warm
• crusty French bread, for serving

*If colossal shrimp are not available, use the largest you can find.
**To coarse-grind the peppercorns, use a blender or pepper mill. The grind is important to the taste of the finished dish.

Note: This dish is prepared only two servings at a time because increasing the number of shrimp beyond 12 would require increasing the dish’s amount of sauce. Reducing the larger amount of sauce would require more cooking time, resulting in over-cooked shrimp

Italian Barbecue Shrimp 

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• 4 cups okra 
• 1 1/4 cup oil 
• 3/4 cup flour 
• 1 cup onion 
• 3/4 cup bell pepper 
• 1/4 cup celery 
• 4 quarts water 
• salt & pepper 
• 2 lbs. Louisiana Shrimp 
• 1/2 cup green onion

Shrimp Okra Gumbo

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• 1/3 cup cornstarch
• 1/2 teaspoon cayenne or to taste
• Salt to taste
• 3 egg whites
• 1¼ cups flaked coconut
• 1½ pounds medium peeled shrimp

Pineapple Salsa

• 1½ cups finely chopped fresh pineapple
• 1/3 cup chopped red onion
• 2 tablespoons finely chopped fresh cilantro
• 1/3 cup pineapple preserves
• 1 tablespoon finely chopped fresh jalapeno
• 1 tablespoon lime juice

Coconut Shrimp with Pineapple Salsa

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• 1 ½ lb. medium shrimp
• 1 egg
• 1 cup milk        
• 2 cups vegetable oil
• Corn flour (preferred) or a mixture of cornmeal and flour, about 2 cups
• ½ tsp. salt
• ¼ tsp. each black pepper and cayenne pepper
• French bread, po-boy loaf
• Mayonnaise
• Lettuce, shredded
• Tomatoes, sliced

• 5 large Roma tomatoes
• 1 pound fresh Louisiana shrimp, (41 to 50 count)
• 4 ounces feta cheese, crumbled
• 2 cups fresh spinach leaves, washed with stems removed
• 4 tablespoons extra virgin olive oil
• Sea salt, to taste
• Minced garlic, to taste
• 2 cups uncooked jasmine rice

Baked Roma Tomato, Shrimp and Feta Spinach Salad

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• 3/4 cup all-purpose white flour
• 3/4 cup yellow corn flour
• 3/4 cup yellow corn meal
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 cup granulated white sugar
• 2 tablespoons fresh jalapeño peppers, finely chopped
• 5 teaspoons salt, in all 
• 1½ cups green onions, thinly sliced, in all
• 2 eggs
• 6 tablespoons unsalted butter, melted
• 2 cups buttermilk
• 4 tablespoons unsalted butter
• 3 cups peeled, diced Louisiana shrimp (about 3 lbs whole shrimp)
• 1 teaspoon minced fresh garlic 
• 1/4 teaspoon ground cayenne pepper 

 Shrimp Cornbread

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• 2 pounds jumbo shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Note: These shrimp make an excellent appetizer to serve while getting the grill fired up. They can also be the main attraction when served over pasta or topping a steak for a little surf and turf.

• Three cups chicken broth
• pinch of saffron, crumbled
• olive oil
• 1½ lbs pork loin, cut into 1/2-inch cubes
• Kosher or sea salt
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 2 tablespoons garlic, chopped
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper, or to taste
• 1½ cups Arborio rice
• 1 cup shelled edamame or baby lima beans
• 2 cups baby spinach
• 1/2 cup flat leaf parsley, chopped
• 1 dozen Louisiana shrimp, peeled and deveined

Shrimp & Pork Paella

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• 2 large ripe Creole tomatoes
• 2 tablespoons extra-virgin olive oil, in all
• salt, to taste
• freshly ground black pepper, to taste
• 1 pound Louisiana shrimp (21-25 count)
• 4 ounces arugula
• Preserved Lemon Vinaigrette, for serving
• (recipe follows)
• fresh soft herbs, for garnish, such as
• parsley, tarragon, or chives
•  

Preserved Lemon Vinaigrette
Makes about 1 1/4 cups dressing 

• 2 tablespoons Champagne vinegar
• 1 teaspoon minced preserved lemon
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon Louisiana honey
• 1/2 teaspoon minced shallot
• 1/8 teaspoon Dijon mustard
• 1 cup canola or vegetable oil
• Salt and freshly ground black pepper
• to taste