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
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Seafood-Stuffed Baked Potatoes

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• zest of 1 lemon
• juice of 1 lemon
• 1 tablespoon Meat Seasoning (method below)
• 4 filets of fish, skinless, sliced 1 inch thick
• 1 pound jumbo shrimp, peeled, deveined
• 1 tablespoon oil
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 1 jalapeño, chopped
• 8 garlic cloves, minced
• 1½ teaspoons dry oregano
• 1 ½ teaspoons dry thyme
• 1 tablespoon salt
• 1 ½ teaspoons black pepper
• 1 tablespoon sugar
• ¾ cup white wine
• 28 ounces diced tomatoes
• 1 quart seafood stock
• 1 bay leaf
• 8 basil leaves, chiffonade
• 1 bunch parsley, chopped

Gulf of Mexico Seafood Stew

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SHRIMP

• ½ cup panko (Japanese) bread crumbs
• 1 tablespoon chopped fresh cilantro leaves
• ⅔ cup rice flour or cornstarch
• ½ cup unbleached all-purpose flour
• ¼ teaspoon baking soda
• 4 ounces light beer
• 6 tablespoons canola oil
• 1 pound large (21/25 count) shrimp, peeled and deveined
• 1 lemon, thinly sliced
• Coarse kosher salt and freshly ground black pepper
  
   

SPICY KETCHUP

• 1 tablespoon pure olive oil
• 1 sweet onion, grated
• 1 garlic clove, mashed to a paste with salt (see note, below)
• 1 (14.5-ounce) no-salt-added canned tomatoes with juice, pureed
• 1 tablespoon tomato paste
• ¼ cup sherry vinegar
• 1 tablespoon honey
• 1 tablespoon smoked hot paprika
• Coarse kosher salt and freshly ground black pepper

Beer-Battered Shrimp (Lighter)

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• 1 pound medium shrimp, steamed, shelled, and deveined, still warm 
• 1 tablespoon fresh lemon juice 
• ½ teaspoon distilled white vinegar 
• ½ teaspoon seafood boil spice, or more to taste 
• Dash of celery seed 
• ⅓ cup mayonnaise (reduced fat is fine) 
• ⅓ cup sour cream (reduced fat is fine) 
• ⅓ cup thinly sliced celery 
• ½ small red bell pepper, diced (optional) 
• ¼ cup finely diced red onion (optional) 
• 2 ripe avocados

Old School Shrimp Salad

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• 6 tablespoons (¾ stick) unsalted butter
• 2 teaspoons kosher salt, plus more to taste
• 1 pound medium or large shrimp, shelled, shells reserved
• ¾ cup dry white wine
• 2 tablespoons Pernod or brandy
• 3 sprigs fresh thyme 1 bay leaf
• 2 celery stalks, chopped, leaves reserved for garnish
• 2 large leeks (white and light green parts only), chopped
• 2 garlic cloves, chopped
• 1 fennel bulb, finely chopped, fronds reserved for garnish
• ¼ cup Iong-grain rice
• 2 tablespoons tomato paste
• Pinch of cayenne pepper
• Fresh lemon juice to taste

Rustic Shrimp Bisque

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Brine

• ½ cup kosher or sea salt (not iodized)
• ⅓ cup sugar
• ⅓ cup medium-hot chile powder
• 2 quarts warm water
• 1½ pounds large cleaned Louisiana shrimp

Sauté

• 4 tablespoons canola oil
• 4 large garlic cloves, ⅛ inch dice
• 1 4-inch piece of peeled fresh ginger, ⅛ inch dice
• salt and black pepper to taste
• 4 teaspoons sugar

Plumped Ginger-Caramel Shrimp

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