• 1 cup of chopped onions
• 1 cup of chopped celery
• ¼ cup of chopped bell pepper
• ¼ cup of butter or oleo
• salt, black pepper, and cayenne pepper to taste
• ½ cup of chicken broth
• 12 slices of day-old bread, toasted
• 1 pound of crab meat
• 1 cup of cooked shrimp, peeled and chopped
• 2 eggs, beaten
• ½ cup of chopped green onion tops
• ½ cup of chopped parsley
• Bread crumbs

Seafood-Stuffed Crabs

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1 pound cleaned Louisiana shrimp

Marinade for shrimp

• 1 tablespoon soy sauce
• 2 teaspoons rice wine or dry sherry
• 1 teaspoon fresh ginger, minced
• ¼ teaspoon sesame oil
• 1 teaspoon hot chili oil
•  

Other Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon hot chili pepper oil
• 2 or 3 whole hot chili peppers (dried)
• 1 yellow onion, sliced
• 1 bell pepper, diced into ½ inch pieces
• 1 cup chicken broth
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 2 tablespoons rice wine or dry sherry
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• ½ cup roasted peanuts
• Hot cooked rice, for serving

Kung Pao Shrimp

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• 1 pound medium-sized shrimp, peeled and deveined, shells reserved
• 1 medium-size onion, quartered
• 1 celery stalk, cut into thirds
• 1 carrot (optional), peeled and cut into thirds
• 4 sprigs fresh Italian flat leafed parsley
• Kosher salt
• 5 cups water
• 1 clove garlic, chopped
• 2 tablespoons butter
• ¼ cup chopped onions
• 1 cup Arborio rice
• ½ cup dry white wine
• 1 fresh or canned plum tomato, peeled, seeded, and diced
• ¾ cup finely grated Parmesan cheese (optional)

Stanley Tucci's Risotto with Shrimp

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• 4 tomatoes, about 1 ½ pound (750 g) 
• Salt and freshly ground pepper 
• 6 tablespoons (3 fl oz/90 ml) olive oil 
• 1 pound (500 g) medium-sized shrimp, peeled and deveined 
• 1 tablespoon finely chopped garlic 
• 1 tablespoon sherry vinegar 
• 2 tablespoons chopped fresh parsley 
• cayenne pepper to taste

Sautéed Shrimp with Fried Garlic and Baked Tomato

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• 4 tablespoons oil, divided
• 1½ sticks unsalted butter, divided, ½ stick chilled
• 4 ounces Creole 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 fresh, stemmed and chopped
• 2 sprigs rosemary, stemmed and chopped
• juice of 2 lemons
• ½ cup white wine
• pinch of salt
• 1 bunch parsley, chopped

Snapper wtih Lemon-Butter Shrimp

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Baked Stuffed Fish

• 2 onions, chopped
• 4 stalks of celery, chopped
• 1 bell pepper, chopped
• ½ cup butter
• 2 10-ounce cans of tomatoes with chilies
• 1 8-ounce can of tomato sauce
• salt, pepper, cayenne, to taste
• ¼ cup chopped parsley
• ¼ cup chopped green onion tops
• 1 5-pound whole fish, cleaned and head removed
• Shrimp and Crab Stuffing (recipe follows)

Shrimp and Crab Stuffing

• 1 onion, chopped
• ½ bell pepper, chopped
• ¼ cup of oil
• ½ pound of peeled and deveined shrimp
• ½ pound of crab meat
• salt, black pepper, and cayenne pepper to taste
• ¼ cup of water

Baked Stuffed Fish

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• 1½ pounds jumbo or extra-large shrimp
• ½ cup (2½ oz/75 g) all-purpose flour
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil, plus more as needed
• 12 tablespoons unsalted butter
• 3 cloves garlic,minced
• ¼ cup  dry white wine
• Finely grated zest from 1 lemon
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped fresh parsley
• Lemon wedges for serving

Garlicky Shrimp Scampi

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• 5 pounds 10-15 count Royal Red shrimp
• 3 tablespoons kosher salt
• 1 tablespoon black pepper
• 4 tablespoons butter, cubed
• 2 tablespoons extra virgin olive oil
• ½ cup onion, minced
• ½ cup celery, minced
• ½ cup carrot, minced
• ¼ cup garlic, minced
• ½ teaspoon red chili flakes
• 1 tablespoon tomato paste
• 1 cup dry white wine
• ½ tablespoon kosher salt
• ½ tablespoon sugar
• 1 tablespoon oregano, chopped
• 3 tablespoons olive oil

Shrimp Muddy Waters

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• 18 (u9) shrimp with heads on (Note: Marinate in some olive oil, fresh rosemary and red chili flakes)
• olive oil
• fresh rosemary
• red chile flakes
• 2 pints heirloom tomatoes, rinsed and cut into half
• Buttermilk Dressing (recipe follows)
• toasted panko for garnish

Buttermilk Dressing

• 2 egg yolks
• 1 teaspoon dijon mustard
• 1 garlic clove, micro-planed
• 1 anchovy fillet
• 1 quart canola oil
• 2 cups buttermilk
• ¼ cup grated parmesan cheese
• 1 teaspoon black pepper
• ¼ cup Worcheshire sauce
• 1 lemon, zested & juiced

Grilled Gulf Shrimp with Heirloom Tomato Salad

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• 4 quarts water
• 1 lemon, sliced
• 5 pounds unpeeled fresh shrimp
• 2 cups vegetable oil
• ¼ cup Tabasco sauce
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1½ teaspoon salt
• 1½ teaspoon seafood seasoning
• 1½ teaspoon dried basil
• 1½ teaspoon dried oregano
• 1½ teaspoon dried thyme
• 1½ teaspoon minced fresh parsley

Cajun Chilled Shrimp

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