• 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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Mango Salad:

• 2 tablespoons dark brown sugar
• 2 tablespoons fresh lime juice
• 1 (4-inch-long) fresh hot red chile, thinly sliced, including seeds
• 1 medium shallot, thinly sliced
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons chopped fresh mint leaves
• 2 firm-ripe mangos, peeled, pitted, and thinly sliced

For the 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
  
   

Grilled Shrimp and Mango Salad

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• 3    large lemons
• 1    pound (454 grams) green and/or yellow zucchini, scrubbed and trimmed
• 1    pound (454 grams) small pasta (see headnote)
• ½    cup (120 ml) extra-virgin olive oil
• 1    pound (454 grams) large shrimp, peeled and deveined Fine sea salt and freshly ground pepper
•     Cayenne pepper
• 2    tablespoons unsalted butter
• 2    tomatoes, cored and cut into ½-inch pieces (save the juice if possible)
• ½    cup (20 grams) chopped fresh dill
• ½    cup (20 grams) snipped fresh chives

Pasta with Shrimp, Lemon, and Herbs

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• 2 pounds jumbo shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Note: These shrimp make an excellent appetizer. They can also be the main attraction when served over pasta, stuffed into a taco with some salsa, or atop a steak for a little surf & turf.

Grilled Garlicky Shrimp

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• ¼ cup vegetable oil
• 3 pounds fresh okra (sliced thin)
• 3 medium blue crabs
• 1½ cups chopped onions
• ½ cup chopped green pepper
• ½ cup chopped celery
• 2 tablespoons tomato paste
• 1½ quarts water
• 1 teaspoon crushed red pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon chopped garlic
• ½ teaspoon whole thyme
• 1 tablespoon salt
• 2 bay leaves
• 1 pound shrimp (cleaned and deveined) 

Leah Chase’s Okra Gumbo

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• ¼ cup olive oil
• ½ pound small fresh shrimp
• 2 teaspoons Old Bay seasoning
• ½ cup small dice yellow onions
• 1 teaspoon minced garlic
• 2 cups shiitake mushrooms, stems removed and sliced thin
• ¼ cup small dice celery
• ½ cup white wine
• 1 tablespoon fresh orange juice
• 1 tablespoon white vinegar
• 1 cup medium dice fresh tomatoes, seeds removed
• 1 cup whipping cream
• 1 tablespoon chopped fresh basil
• 1 tsp freshly ground black pepper

Shrimp Stuffing

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• 6 New York steaks, 8-10 ounces each
• ¼ cup No-stick Grilling Marinade for Beef (click for recipe)
• 2 tablespoons Steak Seasoning (recipe follows)
• 1 recipe Shrimp Stuffing (click for recipe)

Steak Seasoning

• ½ cup Lawry’s Seasoned Salt
• ¾ cup freshly ground black pepper
• ¼ cup lemon pepper seasoning
• 2 tablespoons garlic salt
• 2 tablespoons granulated garlic
• 1 tablespoon onion powder

Combine all the ingredients and mix well. Store in an airtight container

Carpetbagger Steak with Shrimp Stuffing

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• 32 jumbo Louisiana shrimp
• 1 tablespoon salt
• water as needed
• 1/3 cup soy sauce
• 1/3 cup honey
• 1/4 cup red wine vinegar
• 2 teaspoons Creole seasoning mix (click for recipe)
• 1 tablespoon corn starch
• cooking oil as needed

Sweet Creole Glazed Shrimp

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Louisiana Shrimp Tacos

• 1 tablespoon salt plus more to taste
• 1 teaspoon lime zest
• 1 pound peeled and deveined Louisiana shrimp
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 small red bell pepper, thinly sliced
• ½ teaspoon cumin, lightly toasted
• red pepper flakes to taste
• 6 small flour or corn tortillas

For serving: shredded lettuce, chopped cilantro, lime wedges, minced jalapeño pepper, cubed ripe avocado, Mexican crema, Pico de Gallo (method follows)

Pico de Gallo

• 1½ cups finely diced ripe tomatoes, preferably Roma
• ½ cup finely diced white onion (see note)
• ½ cup chopped fresh cilantro
• 1 or 2 minced jalapeño peppers, optional
• 1 tablespoon lime juice or to taste
• 1 teaspoon salt or to taste
• ½ teaspoon lightly toasted cumin

Combine all ingredients and set aside for flavors to meld; about 30 minutes. Stir occasionally and taste for salt and lime. It’s best eaten shortly after preparation, but will keep, refrigerated, for a day.

Note: If you want to soften the bite of the onion, soak it in ice water for 20 minutes then drain. It will mellow.

Louisiana Shrimp Tacos

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