• ⅔ cup chopped onion
• 1 cup chopped green onions
• 1 ( 4 ounce) can mild or hot flavored chili peppers
• ¾ cup chopped green hell pepper
• ¾ cup chopped red hell pepper
• 1 cup margarine
• salt and black pepper to taste
• cayenne pepper to taste
• 1 teaspoon oregano
• 2 cloves chopped garlic
• 3 cups whipping cream
• 1 cup sour cream
• 2½ cups (10 ounces) grated Monterrey Jack Cheese, divided
• 2 pounds shrimp or crawfish tails
• 8 to 10 flour tortillas

Shrimp or Crawfish Enchilada Pie

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• 3 large white squash
• 1 large onion, chopped
• 2 ribs celery, chopped
• ½ bell pepper, chopped
• 2 cloves garlic, chopped
• Oil as needed
• 1 pound raw shrimp, peeled and deveined
• 2-3 tablespoons butter
• Salt and red pepper to taste
• 3 slices bread, soaked in water
• Breadcrumbs as needed

Shrimp Stuffed Summer Shrimp

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• 2 avocados, halved and pitted 
• 3 ears corn, husks and silks removed
• 1½ pounds shrimp, peeled and deveined
• 2 teaspoons grated lime zest, from 2 limes; limes halved
• 3 romaine lettuce hearts, (6 ounces each), halved lengthwise and chopped 
• Extra-virgin olive oil 
• Table salt 
• Pepper 

Grilled Shrimp, Corn, and Avocado Salad

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• 2 cups all-purpose flour
• ½ cup cornstarch
• 2 large eggs
• 2 cups buttermilk
• 2½ cups cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ cup chopped fresh parsley
• 1 tablespoon Creole seasoning
• 2 tablespoons vegetable oil, plus more for deep frying
• 16 extra-large shrimp, tails on, peeled and deveined
• your favorite cocktail sauce for dipping

Shrimp Corn Dogs

Broth

• 8 cups water or clam juice
• 1 dozen large clams, cleansed
• ¼ teaspoon crumbled thread saffron
• Salt
• 2 sprigs parsley
• 2 dried mild New Mexico peppers, cored and seeded (otherwise use 2 tablespoons sweet paprika, preferably Spanish smoked, and 1 fresh red bell pepper)
• 4 small whole tomatoes

Paella

• 1 pound small to medium shrimp in their shells
• Salmorreta Red Pepper Sauce (recipe follows)
• 16 to 24 extra-large shrimp in their shells, preferably with heads
• 2 large cleaned squid (about 1/2, pound), with or without tentacles, finely chopped
• 8 tablespoons olive oil
• 12 cloves garlic, minced
• 2 tablespoons minced parsley
• 1 teaspoon sweet paprika, preferably Spanish smoked
• 3 cups imported Spanish or Arborio short-grain rice

Salmorreta Sauce

• 2 tomatoes (reserved from the seafood stock)
• 2 mild New Mexico peppers, finely chopped
• 2 teaspoons smoked paprika
• 2 tablespoons minced parsley
• 6 cloves garlic, minced
• ¼ teaspoon kosher sale
• 6 tablespoons extra-virgin olive oil

Shrimp Paella with Salmoretta Red Pepper Sauce

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• 1½ cups (9 oz/280 g) Israeli couscous
• 4 tablespoons (2 fl oz/60 ml) olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 6 plum (Roma) tomatoes, chopped
• 1½ pounds (750 g) tail-on medium shrimp, peeled and deveined
• ½ cup (2½ oz/75 g) Kalamata olives, pitted
• ½ pound (155 g) feta cheese, crumbled
• ¼ cup(¼ oz/7 g) fresh oregano leaves

Mediterranean Shrimp with Feta, Olives, and Oregano

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• 2 pounds shrimp
• 1 cup mayonnaise or as needed
• 1 tablespoon lemon juice
• 1 tablespoon curry powder
• 1 pound pasta, cooked according to package directions
• 1 cup cooked vegetables: squash, green beans, etc.

Curried Shrimp Pasta Salad

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For Mango or Peach Salad

• 2 tablespoons dark brown sugar
• 2 tablespoons fresh lime juice
• 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
• 1 small red onion, thinly sliced
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons chopped fresh mint leaves
• 2 firm, ripe mangos or peaches, peeled, pitted, and thinly sliced
• 1 ripe avocado, diced
• 4 cups lightly packed torn lettuce

For Shrimp

• 16 jumbo shrimp (1¼ pounds), shelled, leaving tail and adjoining first segment attached, and deveined
• 2 tablespoons vegetable oil
• 1 fresh jalapeño chile, minced, including seeds
• 2 teaspoons ground cumin
• ½ teaspoon salt
• Lime wedges
• 2 teaspoons ground cumin
• ½ teaspoon salt
• Lime wedges

Special equipment: 16 (8-inch) wooden skewers, soaked

Mango or Peach Salad with Shrimp

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• 1 cup heavy cream
• 1 cup freshly grated Asiago cheese
• 1 tablespoon unsalted butter 
• 1 small garlic clove, minced 
• ½ pound (8 ounces) medium shrimp, peeled and deveined 
• ½ cup small broccoli florets 
• 8 ounces pasta, cooked according to package directions
• salt and pepper to taste

Shrimp Alfredo with Broccoli

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Shrimp and Zucchini Pirogue

• ½ cup (120 g) plus 1 tablespoon (15 g) unsalted butter, divided 
• 1 cup (160 g) diced yellow onion 
• 1 cup (150 g) diced green bell pepper 
• 1 cup (120 g) diced celery 
• 1 tablespoon (8g) minced garlic 
• 2 tablespoons (16 g) unbleached all­purpose flour 
• 1 cup (240 ml) seafood stock 
• 1 tablespoon (15 g) tomato paste 
• 1 pound (455 g) jumbo (16/20 count) shrimp, peeled, tail off, and deveined 
• 1 teaspoon cayenne pepper 
• Kosher salt and freshly ground 
• black pepper 
• Dash of hot sauce 
• ¼ cup (12g) chopped flat-leaf parsley

Fried Shrimp

• 4 cups (960 ml) canola oil, for frying
• 2 large eggs
• 12 colossal (8/10 count) shrimp, peeled, tail on, and deveined
• 2 cups (240 g) cornmeal
• 1 cup (120 g) unbleached all­
• purpose flour
• 2 tablespoons (16 g) Cajun Seasoning Blend 
• Kosher salt

Zucchini Pirogue and Fries

• 6 large zucchini, divided
• 2 tablespoons (16 g) Cajun Seasoning Blend (page 231)
• 4 large eggs, beaten
• 2 cups (240 g) unbleached all­
• purpose flour
• 1 gallon (3.6 L) canola oil, for frying
• Kosher salt
• 4 cups (800 g) cooked long-grain
• white rice
• 4 lemon wedges
• 1 cup (100 g) diced green onion tops

Shrimp and Zucchini Pirogues

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