Per indicidual mirliton to be stuffed; recipe may be scaled up as desired.

• 2 oz. butter
• 1 shallot, chopped
• 1 teaspoon Dill, chopped
• 1/2 cup heavy cream
• 4 oz. shrimp, peeled and deveined
• 4 oz. lump crabmeat
• 1/4 cup white wine

Stuffed Mirliton with Shrimp and Crabmeat

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• 2 cups cornmeal
• 1 cup flour
• 1 cup corn flour
• 1 tsp baking soda
• 0.5 tsp salt
• 2 oz sugar
• 1.5 cups buttermilk
• 4 oz of Abita beer
• 2 eggs
• 2 oz small dice tasso
• ¼ tsp of baking powder
• 10 ea 10/15 shrimp peeled with tail intact
• 10 bamboo skewers (6 inch)

Hot Sauce Buerre Blanc

• 1 cup heavy whipping cream            
• 1 pint reduced Crystal hot sauce
• 4 oz unsalted butter

Pepper Jelly

• 1 cup corn syrup
• 1 cup distilled white vinegar 
• 1 oz green bell pepper (brunoise)     
• 1 oz yellow bell pepper (brunoise)    
• 1 oz red bell pepper (brunoise)
• ½ tsp crushed pepper flakes
• ¼ tsp fresh ground black pepper corns

• 4 pounds large shrimp, head on
• 2 sticks (1cup) sweet, unsalted butter
• 1 cup peeled, diced carrots
• 1 cup chopped onion
• 1/4 cup chopped French shallots
• 2 tablespoons chopped, flat leaf, Italian parsley
• 1 teaspoon dried tarragon
• 1/2 cup brandy
• 5 cups shrimp stock 
• 2/3 cup white wine
• 1/4 cup Madeira
• 1/4 cup flour
• 4 cups heavy cream
• 1/2 cup Italian plum tomatoes
• cayenne pepper, to taste
• Crystal hot sauce, to taste
• Salt, to taste

 Louisiana Shrimp Bisque

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• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium-size red bell pepper, cut into thin strips
• 1 medium-size green bell pepper, cut into thin strips
• 2 shallots, chopped
• 1 tablespoon minced garlic
• 36 large shrimp, peeled and deveined
• 1/2 cup shrimp or chicken stock
• 2/3 cups heavy cream
• 1 pound angel hair pasta, cooked and drained
• 1 cup chopped fresh basil leaves (optional)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup chopped pecans
• 1/2 cup freshly grated Parmesan cheese

Vegetable, Pecan and Shrimp Pasta

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• 1/2 cup salted butter (do not substitute margarine)
• 4 cloves finely minced garlic
• 1 bunch green onions, washed  and chopped, in all
• 2 pounds (31-35 count) peeled and deveined Louisiana  shrimp
• 2 (or more) tablespoons dry white wine
• 1 teaspoon dill weed 
• juice of one lemon
• 1/2 teaspoon white pepper
• salt, to taste 
• cooked angel hair pasta (for 6 to 8)

Shrimp With Pasta

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• 6 cups cooked white rice (Jazzmen brand is local Louisiana)
• 2 tablespoons flour
• 3 tablespoons shortening
• 1 cup celery, diced
• 1 large onion, diced
• 1 large bell pepper, diced
• 2 cloves garlic, minced
• 1/2 can tomato paste
• 1 quart water
• 2 quarts chicken broth
• 1 bay leaf
• 1 teaspoon thyme
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 pound link sausage, sliced
• 1 package frozen okra (1-1/2 cups)
• 1 pound shrimp
• 2 sprigs parsley (optional)
• 1 teaspoon gumbo filé

Creole Seafood Gumbo

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• 1 pound (21-25 count) shrimp, peeled and deveined
• 1 pound jumbo lump crabmeat
• 1 pint select oysters in liquid
• 1 pound redfish, cubed
• 1/2 cup oil
• 1/2 cup flour
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced bell peppers
• 2 tablespoons minced garlic
• 1 8-ounce can tomato sauce
• 1 cup diced tomatoes
• 1 tablespoon minced jalapeños
• 2 whole bay leaves
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1 1/2 quarts fish stock
• 1 cup sliced green onions
• 1 cup chopped parsley
• salt and cracked black pepper to taste

Louisiana Seafood Sauce Piquant

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• 1 pound Black Drum fillets
• 1/3 pound, 10/12 count White Shrimp – head on, or 4 whole shrimp
• 1/2 pound Jumbo Lump Blue Crab, picked over for shells and cartilage
• 1 1/2 teaspoons Creole Seasoning
• Salt and White Pepper, to taste
• 1 teaspoon Vegetable oil
• 3 ounces butter
• 1 Shallot, peeled and brunoise
• 4 ears Sweet Corn (you may use three ears and supplement with baby corn if available)
• 2 ounces Jack Daniels
• 2 ounces Cream
• 1 teaspoon fresh Thyme, picked from stem
• Salt and White Pepper to taste
• 2 large ripe Creole or Heirloom Tomatoes, sliced thinly (you may choose to peel the tomatoes ahead of time)
• Salt and freshly ground black pepper to taste
• 1 ounce Basil leaves, chiffonade
• 1 Lemon
• 1 ounce Basil Oil
• 1/4 ounce Chili Oil
• 1/4 ounce Herbs or Micro Sprouts, as garnish

Louisiana Seafood Mixed Grill

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• 4 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/2 cup chopped green onions
• 1/4 cup chopped garlic
• Cajun seasoning to taste
• 1 pound (41–50 count) wild-caught Louisiana shrimp, peeled and deveined
• cooked angel hair pasta

Note: The photo on the right shows the Pan Sautéed Shrimp but with fish instead of pasta. The shrimp in the photo should look similar to these as they were prepared with this recipe.

Pan Sautéed Shrimp

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• 2 pounds peeled shrimp
• 2 medium red onions, sliced into thin rings
• 1/2 cup cubed green bell pepper
• 1/2 cup cubed red bell pepper
• 1½ cups vegetable oil
• 1½ cups white vinegar
• 1/2 cup sugar
• 1½ teaspoons salt
• 1½ teaspoons celery seed
• 4 whole cloves garlic
• 2 tablespoons capers with juice

Pickled Shrimp and Peppers

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