• 1 pound large shrimp, peeled and deveined
• 1 pound bay scallops
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 12 ounces dried calamarata or other short pasta
• 4 tablespoons (½ stick) unsalted butter
• 10 cloves garlic, peeled and sliced
• 1 tablespoon capers, drained
• ½ cup dry white wine
• ½ cup finely grated Parmigiano-Reggiano cheese
• Juice of ½ lemon
• 3 tablespoons finely chopped fresh flat-leaf parsley

The Seafood Tower

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• 1 pound large shrimp
• 6 cloves garlic, minced, divided
• 1 lemon, zested and juiced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 2 cans white beans (drain 1 can)
• 4 tablespoons butter
• ½ cup dry white wine or stock
• 3 cups chicken stock
• ½ cup finely chopped parsley leaves

White Bean Scampi Stew

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• 3 dozen ten to twelve count head-on shrimp
• 1 pound jumbo lump crabmeat
• ½ cup melted butter
• ½ cup finely diced onions
• ¼ cup finely diced celery
• ¼ cup finely diced red bell pepper
• 2 tablespoons finely diced garlic
• ½ cup sliced green onions
• 1 teaspoon dried thyme
• 1 tsp dried basil
• 1 tablespoon Creole mustard
• 1 tablespoon dry sherry
• ½ cup bechamel sauce
• ¾ cup seasoned Italian
• bread crumbs
• salt and cracked black pepper to taste
• ½ cup melted butter ½ cup dry sherry
• 1 cup water

Jumbo Shrimp Viala

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• A selection of vegetables for the boil: Small potatoes, broccolini, artichokes, asparagus, cauliflower, etc. 
• 1 pound large peeled and deveined shrimp
• 4 large eggs
• ¼ cup salt
• 2 lemons
• 1 cup ketchup
• 2 tablespoons prepared horseradish
• 1 teaspoon black pepper
• ½ teaspoon hot chile sauce

Shrimp Cocktail for Dinner

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• 3 tablespoons extra-virgin olive oil, divided 
• 1¼ pounds jumbo shrimp, peeled, deveined, tails removed, patted dry 
• 4 medium garlic cloves, finely chopped 
• 4 teaspoons fennel seeds, finely ground 
• ¼ teaspoon red pepper flakes 
• ⅓ cup dry white wine 
• 1½ pounds small tomatoes, such as Campari, chopped, plus ¼ cup finely diced 
• ⅓ cup pitted Kalamata olives, chopped 
• 2 tablespoons plus 2 teaspoons chopped fresh oregano 
• Kosher salt and ground black pepper 
• 4 ounces feta cheese, coarsely crumbled (1 cup) 
• ¼ cup chopped Peppadew peppers (optional) 

Recipe Note: 

This classic Greek dish pairs plump, sweet shrimp with briny feta cheese. We added chopped Kalamata olives for added savoriness, as well as ground fennel for a hint of anise. Our preferred tomatoes for this recipe are Campari (or cocktail) tomatoes, as they tend to be sweet and flavorful year-round; they're larger than cherry tomatoes but smaller than standard round tomatoes and usually sold on the vine in containers. We tried cherry and grape tomatoes, but found their skins to be tough and unpleasant in the finished sauce. Chopped Peppadew peppers are an unconventional ingredient, but their mild, sweet heat makes them a welcome addition. Serve with crusty bread to sop up the sauce.

Shrimp with Feta Cheese

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Dressing

• ¼ cup sour cream
• ¾ cup buttermilk
• 1 clove garlic, minced
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh cilantro
• ¼ teaspoon salt
• 1 large ripe avocado
  
   

Shrimp with Spice Rub

• 1 ½ teaspoons dried thyme
• 1 ½ teaspoons dried oregano
• 1 tablespoon paprika
• ¾ teaspoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic powder
• 1/s teaspoon freshly ground black pepper
• 20 to 25 large shrimp (about 1 pound), peeled and deveined
• 5 tablespoons canola oil
  
   

Salad

• 6 to 8 ounces mixed baby salad greens
• 1 medium-large carrot, peeled and grated (about 1 cup)
• 1 skin-on English cucumber, thinly sliced
• 1 ripe avocado, halved and pitted
• 2 medium tomatoes, cut into wedges (about 10 wedges each)
• Salt and freshly ground black pepper

Avocado and Shrimp Salad with Creole Seasoning and Avocado Ranch Dressing

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• 4 tablespoons oil
• 1 ½ sticks unsalted butter, ½ stick chilled
• 4 ounces Creole seasoning or blackened seasoning
• 4 snapper fillets, skinned, bones removed
• 20 jumbo shrimp, peeled and deveined
• zest of 2 lemons
• 6 cloves of garlic, minced
• 1 teaspoon dry thyme or 5 sprigs, leaves removed and chopped
• 2 sticks rosemary, stemmed and chopped
• juice of 2 lemons
• ½ cup white wine
• pinch of salt
• 1 bunch parsley, chopped

Snapper with Lemon Butter Shrimp

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• 1½ pounds shrimp (preferably never frozen), with heads on
• Several flat-leaf parsley sprigs
• 2 cloves garlic, halved
• Extra-virgin olive oil
• ½ cup white wine
• Sea salt or kosher salt
• Hot red pepper flakes
• 1 pound linguine or spaghetti

Spicy Pasta with Shrimp

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• 2 tablespoons butter
• 4 large tomatoes, chopped
• 2 jalapeños, stemmed and minced
• ½ teaspoon salt
• 1¼ pounds peeled and deveined raw shrimp
• 1 recipe Creamy Grits (recipe follows)
• 2 tablespoons chopped fresh parsley for garnish

Creamy Grits

• 1 quart heavy cream
• 1 cup quick grits (not instant)
• ¼ cup sugar
• 1½ teaspoons salt, plus additional as desired

• Eddie Hernandez' Shrimp and Grits
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• 1 tablespoon vegetable oil
• 8 ounces raw shrimp, peeled and deveined, tails removed
• 2 cloves garlic, peeled and minced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon paprika
• ¼ teaspoon red pepper flakes
• 1 cup packed baby spinach leaves
• 1 small pineapple, peeled and chopped into small chunks
• 1 large ripe mango, peeled, pitted and chopped into small chunks
• 10 grape tomatoes, quartered
• 1 kiwifruit, peeled and chopped into small chunks
• ½ red onion, finely chopped
• 2 jalapeño peppers, sliced
• ⅓ cup chopped fresh cilantro, in all
• Lime Dressing (recipe follows)
• Lime wedges, tortilla chips, for serving
  
   

Lime Dressing

• Juice of 2 limes
• 3 tablespoons olive oil
• 1 teaspoon honey
• Salt, pepper, and red pepper flakes to taste
• 2 tablespoons finely chopped cilantro

Spicy Tropical Shrimp Salad

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