• 2 pounds large shrimp, peeled and deveined
• 1 tablespoon salt, plus more to taste
• 2 tablespoons olive oil
• 4 tablespoons lemon juice, divided
• 1/2 cup orzo pasta, cooked according to package directions and drained
• 2 cups mayonnaise
• 1/4 cup coarse grainy mustard
• 2 tablespoons minced fresh parsley
• 1 teaspoon finely chopped fresh dill
• 1/4 cup crumbled feta cheese
• lemon wedges, for garnish

Shrimp and Orzo Salad

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• 2 pounds raw shrimp, peeled, heads removed if desired (heads add flavor to sauce)
• 2 cloves garlic, finely chopped
• 1/4 cup butter
• 3 tablespoons lemon juice
• 1/2 teaspoon salt
• freshly ground pepper to taste
• tabasco to taste
• 1 tablespoon Worcestershire sauce
• chopped parsley, for garnish

Lemon-Garlic Broiled Shrimp

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• 6 bacon slices
• 2 celery ribs, diced
• 1 medium-size green bell pepper, diced
• 1 medium onion, diced
• 1 jalapeño pepper,seeded and diced
• 1 (32-oz.) container chicken broth
• 3 tablespoons all-purpose flour
• 3 cups fresh corn kernels (6 ears)
• 1 pound fresh lump crabmeat, drained and picked*
• 1 cup whipping cream
• ¼ cup chopped fresh cilantro ½ tsp. salt
• ¼ teaspoon pepper
• Oyster crackers
• Garnish: chopped fresh cilantro

*1 pound peeled cooked shrimp or chopped cooked chicken may be substituted.

Shrimp and Corn Chowder 

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Sauce

• ¾ cup chicken or vegetable broth
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons Chinese black vinegar or plain rice vinegar
• 2 teaspoons toasted sesame oil
• 1 ½ teaspoons cornstarch
• ½ cup dry-roasted peanuts
• 6 arbol chiles
• 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
• 3 scallions, sliced thin

Shrimp

• 1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
• 1 tablespoon Chinese rice wine or dry sherry
• 2 teaspoons soy sauce
• 3 tablespoons vegetable oil
• 3 garlic cloves, minced
• 2 teaspoons grated fresh ginger

Kung Pao Shrimp

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For the chipotle cream:

• ¼ cup ( 60 ml) mayonnaise
• ¼ cup (60 ml) plain Greek yogurt
• 1 to 2 canned chipotles in adobo sauce, minced
• Fine sea salt
• Freshly squeezed lime juice
  

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  For the salsa:

• ¼ pound (113 grams) ripe tomatoes (plum, round or grape)
• ¼ medium red onion, finely chopped or diced, rinsed and patted dry
• ¼ large red or yellow bell pepper, finely chopped or diced
• 1 to 2 peaches, peeled or not, pitted and finely chopped or diced
• 1/8 pineapple, cored and finely chopped or diced
• 1 wide strip jalapeño, or to taste, finely chopped
• ½ teaspoon fine sea salt
• Freshly squeezed lime juice
• Hot sauce
• ¼ cup (10 grams) finely chopped fresh cilantro
  

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For the avocado mash:

• Finely grated zest and juice of 1 lime, or more juice if desired
• Fine sea salt
• 2 wide strips jalapeño, or more to taste, finely chopped 2 ripe avocados
  

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For the shrimp:

• 1½ pounds (680 grams) medium or large shrimp,
• peeled, deveined and patted dry
• 1 ½ to 2 tablespoons olive oil
• ½ to ¾ teaspoon Old Bay seasoning or chile powder Pinch of fine sea salt, or more to taste
• Squirt of fresh lime juice
  

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For Serving:

• 8 tortillas, toasted
• shredded lettuce
• hot sauce
• fresh cilantro
  
   

Shrimp Tacos

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• 12    cups water
• 2    cups rice wine vinegar
• 1    cup sugar
• ⅔    cup kosher salt
• 8    cloves garlic, minced
• 5    bay leaves
• 1    pound extra jumbo shrimp, peeled and deveined
• 4    cups ice

Perfect Poached Shrimp

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This recipe is based on the Barbecue Shrimp entrée recipe in Ralph Brennan’s New Orleans Seafood cookbook.

• 24 peeled Louisiana shrimp, medium size
• 2 tablespoons Worcestershire sauce
• 1½ tablespoons coarsely ground black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced fresh garlic
• 3 tablespoons water, or as needed
• ½ lemon, seeded
• 1 stick butter cut into 6 to 8 pieces
• 12 soft dinner rolls, for serving

BBQ Shrimp Sliders

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• ¼ cup chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• ¼ teaspoon pepper
• 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
• 2 teaspoons toasted sesame oil
• 2 scallions, minced
• 2 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 8 ounces asparagus, trimmed and cut on bias into 2-inch lengths
• 1 carrot, peeled and cut into 2-inch-long matchsticks
• ¼ cup water

Stir-Fried Shrimp with Lemon-Ginger Sauce

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• 4 tablespoons bacon drippings
• 5 tablespoons butter
• 1 small yellow onion, diced
• 1 cup diced celery (inner leaves included)
• 2 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon
• kosher salt or more to taste
• 2 cups canned organic whole plum tomatoes, undrained, chopped
• 2 cups chicken stock
• 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)
• 1¼ teaspoons freshly ground
• black pepper
• ¼ teaspoon dried thyme
• 2 bay leaves
• 2 dried chiles de arbol, chopped, or a pinch of red pepper flakes
• 2 cups long-grain rice
• ½ pound andouille or chorizo sausage, grilled and sliced ½ inch thick
• 1 pound shrimp, peeled, deveined, and cut into bite-size pieces if large

Savannah Red Rice

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• 3 tablespoons extra-virgin olive oil
• ½ medium onion, diced
• 3 cloves garlic, minced
• ¼ teaspoon chipotle chili flakes or red pepper flakes
• ¼ teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¼ cup red wine
• 1 (28-ounce) can whole tomatoes with juice
• ½ cup canned tomato puree
• 1/2 teaspoon salt
• 1 andouille sausage (about ¼ pound), thinly sliced
• 1 pound dried pasta (such as fettuccine or linguine)
• 20 medium shrimp, peeled and deveined
• 4 large sea scallops, quartered
• 6 ounces drum or other meaty white fish fillet, cut into 1-inch cubes

Seafood Pasta with Andouille Sausage

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