• 1 pound jumbo shrimp (16/20 count)
• 2 tablespoons olive oil
• ¼ cup sliced green onions
• 3 garlic cloves, thinly sliced
• 1 tablespoon grated fresh ginger
• ½ teaspoon fine sea salt
• fresh black pepper
• ¼ cup peanuts
• ½ teaspoon chile powder
• ½ teaspoon ground coriander
• 2 tablespoons sriracha
• 1 teaspoon Cholula hot sauce
• 1 tablespoon unsalted butter
• ¼ cup fresh cilantro leaves, coarsely chopped
• ¼ cup fresh mint leaves, coarsely chopped
• juice of 1 lime

Peel-N-Eat Shrimp

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• 1 pound linguine
• Table salt for cooking pasta
• 2 tablespoons extra-virgin olive oil, divided
• 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and halved lengthwise
• 4 garlic cloves, minced
• ⅛ teaspoon red pepper flakes
• ½ cup dry white wine
• 1 (8-ounce) bottle clam juice
• 3 tablespoons lemon juice
• 3 tablespoons capers, rinsed
• ⅓ cup chopped fresh parsley
• 4 tablespoons unsalted butter, softened

Shrimp Piccata Pasta

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• zest of 1 lemon
• juice of 1 lemon
• 1 tablespoon "Meat Seasoning" (formula follows)
• 4 filets of fish, skinless, sliced 1 inch thick (mahi mahi, trout, halibut, redfish)
• 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 jalapeno, chopped
• 8 garlic cloves, minced
• 1½ teaspoons dry oregano
• 1½ 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

Meat Seasoning: Combine

• 3 tablespoons salt
• 2 tablespoons black pepper
• 1 tablespoon white pepper
• 1 tablespoon cayenne
• 1 tablespoon paprika
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1½ teaspoons ground cumin

Gulf of Mexico Seafood Stew

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

Shrimp and Pasta Alfredo

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• 3 tablespoons mayonnaise
• 1 tablespoon Creole mustard
• 1/2 teaspoon Worcestershire sauce
• hot sauce to taste
• 1/4 cup thinly sliced green onion tops
• 2 slices sandwich bread
• 1 pound cooked and cleaned shrimp
• 2 large eggs, well beaten
• 4 tablespoons butter
• 1 tablespoon vegetable oil
• Creole tartar sauce
• soft buns, lettuce, tomato, etc. for serving

Shrimp Burger

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• 3 garlic cloves
• 4 tbsp Spanish olive oil
• 1 Spanish onion, halved and finely chopped
• 14 oz/400 g canned great Northern, lima, navy, or cannellini beans, drained and rinsed
• 4 tomatoes, diced
• 4 thick slices country bread
• 10 oz/280 g cooked, shelled shrimp
• salt and pepper to taste
• watercress, to garnish

Shrimp & White Bean Toasties

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• Kosher salt
• ¾ pound fusilli
• 2 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• Freshly ground black pepper
• 3 scallions, thinly sliced (dark green portion kept separate)
• 3 cloves garlic, thinly sliced
• 1 cup heavy cream
• ½ cup chicken stock
• ½ cup dry vermouth
• ½ cup dry-packed sun-dried tomatoes, thinly sliced
• 1 tablespoon tomato paste
• 1 cup crumbled feta cheese
• ¼ cup chopped flat-leaf Italian parsley
• ¼ cup fresh basil chiffonade

Pasta with Shrimp in Tomato Cream

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• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 3 garlic cloves, minced
• salt and pepper to taste
• 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, heads and shells reserved
• 1 cup chicken broth
• 1 bay leaf
• 8 ounces vermicelli pasta or thin spaghetti, broken into 1-to 2-inch lengths
• 1 onion, chopped fine
• 1 (14.5-ounce) can diced tomatoes, drained and chopped fine
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• ½ teaspoon anchovy paste
• ¼ cup dry white wine
• 1 tablespoon chopped fresh parsley
• Lemon wedges

Spanish-Style Toasted Pasta with Shrimp

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• Shrimp:

  • 24 Jumbo Louisiana shrimp, heads on
  • 1 ¼ cups virgin olive oil
  • 8 cloves fresh garlic, sliced thin
  • 1/3 cup chopped green onions
  • 4 sprigs fresh rosemary
  • 2 cups white wine
  • ¼ cup Italian seasoning
  • 2 teaspoons blackening seasoning
  • 2 teaspoons lemon pepper
  • ¼ cup fresh basil
  • ¼ cup Worcestershire sauce
  • 1/3 cup butter
  • 3-4 lemons, juiced

  Fried Creole Tomatoes:

  • 6 sliced Creole tomatoes
  • 2 cups milk
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 cups Italian breadcrumbs
  • Oil for frying

Garlic Shrimp over Fried Green Tomatoes

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Royal Red shrimp caught off the coast of Florida and Alabama at a depth of more than 1,000 feet, making them really salty and sweet. Chef Link writes that he didn’t believe the hype when he first heard about them but that, after tasting them, he has to admit that they’re better than regular Gulf shrimp. They are, alas, also hard to find; substitute Louisiana shrimp and generously salt the cooking water.

• 1 pound Royal Red shrimp, shell and head on
• ½ pound (2 sticks) unsalted butter
• Grated zest and juice of 1 lemon
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 1 (3-inch) rosemary sprig
• ½ teaspoon black pepper
• ¼ teaspoon cayenne

Royal Reds

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