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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• 1 tablespoon pure olive oil 
• 2 tablespoons unbleached all-purpose flour 
• 1 sweet onion, chopped 
• 1 stalk celery, diced 
• 1 small green bell pepper, diced 
• 3 cloves garlic, finely chopped 
• 1 tablespoon tomato paste 
• ¾ cup homemade chicken stock or reduced-fat, low-sodium chicken broth 
• 1 pound large shrimp (21/25 count), shelled and deveined 
• 2 tablespoons chopped fresh flat-leaf parsley 
• 1/2 teaspoon smoked paprika 
• ¼ teaspoon cayenne pepper or to taste
• Coarse kosher salt and freshly ground black pepper 
• Cooked long grain white or jasmine brown rice, for accompaniment 
• 2 green onions, trimmed and chopped 

Smoky Seafood Etouffee

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• 1 pound smoked sausage, sliced crosswise
• ½ cup vegetable oil, or as needed
• ½ cup flour
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 pounds peeled and deveined shrimp
• 1 to 2 cups water
• salt, black pepper, and cayenne pepper to taste
• ¼ cup chopped parsley
• ¼ cup sliced green onion tops
• hot cooked rice for serving

Old Fashioned Shrimp Stew

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Seasoning Mix

• 1½ teaspoons garlic powder
• 1½ teaspoons dried oregano leaves 1 teaspoon dried basil leaves
• 1teaspoon cayenne
• 1teaspoon ground coriander
• 1 teaspoon ground fennel seeds
• 1 teaspoon onion powder
• 1 teaspoon ground dried arbol chile peppers (hot)
• 1 teaspoon salt
• 1 teaspoon dried thyme leaves
• ¾ teaspoon black pepper
• ½ teaspoon white pepper

Shrimp

• 4 tablespoons unsalted butter
• 1 cup chopped green bell peppers
• 1 cup chopped red bell peppers
• 1 cup chopped yellow bell peppers
• 2 cups chopped onions
• 1 cup chopped celery
• 1 tablespoon minced fresh garlic
• 1 tablespoon minced fresh ginger
• 3 finely diced medium fresh jalapeño chile peppers (about 5 tablespoons)
• 1 (6-ounce) can tomato paste
• 1 cup shrimp stock
• 2 (14½-ounce) cans diced tomatoes
• 1 pound peeled shrimp

Pepper Tomato Shrimp

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• 1 pound of potatoes, peeled
• 2 tablespoons melted butter
• ¼ cup milk or as needed
• Salt and pepper to taste

For the bechamel sauce:

• 2 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• pinch of salt and pepper

For the seafood filling:

• 16 medium sized shrimp, peeled and deveined
• 16 small scallops
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 cup mushrooms, sliced
• salt and pepper to taste
• ¼ cup white wine
• handful freshly chopped parsley

For assembling:

• ¾ cup shredded mozzarella cheese or gruyère

Coquilles st. Jacques

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• 12 ounces penne pasta
• 3 tablespoons butter, divided 
• 3 cloves garlic, minced 
• 1 pound raw medium or large shrimp, peeled and deveined 
• 2 tablespoons freshly chopped parsley, plus more for garnish
• Kosher salt 
• 2 tablespoons all-purpose flour 
• ¾ cup milk (preferably whole or 2%) 
• ¼ cup low-sodium chicken broth 
• 1 cup shredded mozzarella, divided 
• ¼ cup plus 2 tablespoons freshly grated Parmesan, divided
• Freshly ground black pepper 
• 1 cup chopped tomatoes (2 large)

Garlicky Shrimp Alfredo Bake

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• 6 cups water
• 1 teaspoon salt
• 1½ cups uncooked elbow macaroni
• 1 (10.75-ounce) can condensed cream of shrimp soup
• 1 (8-ounce) container sour cream
• 1 cup milk
• ½ teaspoon garlic or onion salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 1½ cups shredded Gruyere cheese, divided
• 1 cup cooked salad shrimp

Gruyere and Shrimp Macaroni and Cheese

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• 4 large white potatoes, baked and cooled
• ¼ cup sliced green onions
• ¼ cup chopped bell pepper
• ¼ cup chopped celery
• 2 cloves garlic, chopped
• 3 tablespoons butter
• 1 cup chopped crawfish tails or shrimp
• ½ cup sour cream
• ½ cup shredded mozzarella or Cheddar cheese
• ½ teapoon lemon juice
• ½ teapoon hot sauce
• Grated Parmesan cheese for garnish
•  

Seafood-Stuffed Baked Potatoes

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