• 1 tablespoon unsalted butter (or 2 tablespoons if the pork and sausage are very lean)
• 4 ounces andouille sausage,* sliced into ¼-inch rounds
• 4 ounces pickled pork** or ham, cut into ¼-inch cubes
• 1 medium-size yellow onion, chopped
• 1 bunch of green onions, chopped, with white and green parts separated 1 medium-size green sweet pepper, chopped
• 2 cans (10 ounces each) crushed plum tomatoes
• ¼ cup canned tomato puree
• 2 cloves garlic, minced
• 1 whole bay leaf
• 1 teaspoon table salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cayenne
• ¼ teaspoon dry thyme leaves
• 4 quarts chicken stock
• 1 tablespoon Louisiana pepper sauce
• 2 cups long-grain white rice, uncooked
• 1 pound raw medium shrimp, peeled

Creole Jambalaya

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FOR THE SAUCE

• 2 tablespoons unsalted butter
• ½ cup all-purpose flour
• ¼ cup diced celery
• ¼ cup diced green bell pepper
• ½ cup diced onion
• 2 tablespoons minced garlic
• 1 quart hot Shrimp Stock (see below)
• 1 tablespoon Creole mustard
• zest and juice of 2 medium lemons
• ½ teaspoon dried oregano
• 2 tablespoons Creole seasoning
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 1 cup (2 sticks) cold unsalted butter, cut into cubes

FOR THE SHRIMP

• 3 pounds (U-10-count) head-on Gulf shrimp
• Creole seasoning
• 2 tablespoons blended oil or vegetable oil
• 2 tablespoons chopped Italian flat-leaf parsley, for serving
• ¼ cup thinly sliced green onions, for serving
• hot French bread, for serving

SHRIMP STOCK

MAKES 1 GALLON

• 1 pound shrimp shells and heads
• 2 medium onions, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 medium head garlic, cut in half crosswise

Yassa Shrimp

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• 2 extremely ripe, large-ish tomatoes
• 2 garlic cloves, finely grated
• 4 tablespoons olive oil, divided, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh lime juice, plus more limes for serving
• 2½ pounds medium head-on shrimp
• 2 tablespoons unsalted butter Pinch of crushed red pepper flakes or a few dashes of hot sauce
• ½ cup tender leaves and stems of fresh parsley or cilantro, coarsely chopped
• Tortillas, rice, or toast for serving

Grilled Shrimp with Crushed Fresh Tomatoes

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• 2 tablespoons pure olive oil
• 1 sweet onion, grated
• 1 garlic clove, very finely chopped 2 cups 2% milk
• 2 cups water
• ¼ cup heavy cream (optional)
• Coarse kosher salt
• 1 cup whole-grain stone-ground or coarse-ground grits
• 3 cups spinach, stems removed and coarsely chopped
• ½ pound large (21/25-count)
• shrimp, peeled and deveined,
• cut into ½-inch pieces
• Pinch of cayenne pepper
• ¼ cup grated Parmesan cheese (1 ounce)
• Freshly ground black pepper

Stone-Ground Parmesan Cheese Grits with Spinach and Shrimp

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• 1 pound domestic shrimp
• 2 tablespoons olive oil
• 2 bunches scallions, sliced, whites and greens separated
• 6 garlic cloves,
• thinly sliced
• 2 bay leaves
• 1½ cups fresh corn kernels (from about 2 ears)
• 1 to 2 habanero peppers, seeded and minced
• 1 tomato, diced (about ¾ cup)
• 2 tablespoons fresh thyme leaves
• 3 tablespoons chopped fresh flat-leaf parsley
• ½ cup dry white wine, such as sauvignon blanc or Chablis
• Juice of 1 lemon
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter

Shrimp Fricassee

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• 1 cup coarsely shredded cucumber
• ½ teaspoon salt
• 1 cup Greek yogurt (not low fat)
• 2 tablespoons olive oil
• ¼ cup minced fresh herbs: dill, mint, cilantro, any mix
• 1 garlic clove, grated
• salt, pepper, and hot pepper flakes to taste
• 1 pound cooked shrimp (your favorite recipe)
• pita bread, chopped avocado, thinly sliced cucumber, mint leaves, cilantro, crisp lettuce leaves, for assembly

Summer Shrimp Wraps

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• 4 tablespoons butter
• 1 bunch green onions, finely sliced
• 1 stalk celery, finely sliced
• 1 medium onion, chopped
• ½ cup finely chopped bell pepper
• 1-2 medium-hot chiles, such as Fresno, thinly sliced (optional)
• 4 cloves garlic, finely minced
• 1 16-ounce can whole stewed tomatoes
• 1 8-ounce can tomato sauce
• ⅓ cup dry red wine
• ½ teaspoon crab boil
• salt and pepper to taste
• ½ teaspoon cayenne pepper (optional)
• ½ dried thyme
• 4 teaspoons freshly squeezed lemon juice
• 2 cups seafood stock or water
• 1 pound Gulf finfish cut into bite-sized pieces
• 1 pound medium Louisiana shrimp
• sliced green onions and parsley for garnish

Seafood Creole

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• 1 pound peeled and deveined shrimp
• 2 teaspoons Creole seasoning mix
• 1 bunch green onions, washed and trimmed
• 1 stick butter
• 1 tablespoon minced garlic
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon freshly grated lemon zest
• 1 pint cherry tomatoes, diced
• 6 ounces sharp Cheddar, shredded
• salt and pepper to taste
• hot cooked rice, toasted French bread, for serving

Butter-Poached Shrimp

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• 2 tablespoons unsalted butter or extra-virgin olive oil
• 2 medium shallots, chopped (½ cup)
• 1 tablespoon minced garlic (2 large cloves)
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red
• pepper flakes, plus more to taste
• 2 tablespoons tomato paste
• ½ cup plus 1 tablespoon vodka, divided
• 1 (15-ounce) can crushed tomatoes
• Kosher salt and freshly ground black pepper
• 1 pound shrimp (16/20 count), peeled and deveined (tails on or off)
• ¼ cup heavy cream
• ½ cup grated Parmesan cheese
• Chopped fresh parsley, for serving
• Crusty bread, for serving

Saucy Shrimp alla Vodka

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• 1 small red onion
• ¼ cup (2 fl oz/60 ml) red wine or raspberry vinegar
• Sea salt and freshly ground white pepper
• Large pinch of sugar
• 12-18 large shrimp (prawns) in the shell
• 3 large navel oranges
• 6 Tbsp (3 fl oz/90 ml) extra-virgin olive oil
• 1 Tbsp sherry vinegar
• ½ Tbsp fresh lemon juice, or more to taste
• 2 bunches watercress, stemmed
• 1 head red-leaf lettuce, leaves separated and torn into large pieces
• 1 handful fresh cilantro (fresh coriander) sprigs
• 8-12 oz (250-375 g) fresh lump crabmeat, picked over for shell fragments
• 1 large ripe Hass avocado, pitted, peeled, and cut lengthwise into slices

Crab and Shrimp Salad

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