• 1 pound peeled boiled shrimp
• 6 Creole tomatoes, chilled
• ½ cup diced cucumbers
• ½ cup diced celery
• ¼ cup diced onion
• ¼ cup diced bell pepper
• ½ teaspoon diced garlic
• ½ cup cottage cheese
• ¼ cup Parmesan cheese
• 2 boiled eggs, diced
• Salt and black pepper to taste
• Granulated garlic to taste
• 2 tablespoons Italian dressing
• ½ teaspoon chopped basil

Shrimp Stuffed Creole Tomato Salad

Click image for better view

• 1 cup Abita root beer
• 1/3 cup soy sauce
• 1/3 cup rice wine vinegar (not seasoned)
• 1/4 cup Steen's cane syrup or honey
• kosher salt
• 2 chipotle chiles in adobo sauce, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 2 pounds boneless beef sirloin, trimmed of all fat, cut into 1/4-inch strips

No image available

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons black peppercorns, toasted and crushed, in all
• 2 tablespoons coriander seeds, toasted and crushed, in all
• Zest from one lime
• Juice from one lime
• Salt
• Curry leaves (optional; available at Indian grocery stores)
• 2 tablespoons chopped ginger
• 1 teaspoon minced garlic
• 1/2 cup canola or peanut oil, for sautéing
• Lime wedges, cilantro for garnish

• 2 tablespoons olive oil mixed with 2 tablespoons melted butter
• 1/2 stick (4 tablespoons) butter plus 12 thin pats butter
• 4 slices country ham, soaked overnight, coarsely chopped
• 2 onions, finely chopped
• 2 cloves garlic, sliced
• 2 bunches mustard greens, cut in a fine julienne
• salt and freshly ground black pepper to taste
• 2 cups cornbread crumbs
• 12 Gulf oysters, shucked, on the half shell

Baked Gulf  Oysters with Country Ham, Braised Greens and Cornbread Crumbs

Click for Video of Cooking Demonstration

• 16 4 to 5-inch bamboo skewers
• 16 large Gulf shrimp, peeled and deveined, tails intact
• 1 tablespoon vegetable oil
• zest and juice of 3 limes
• 2 teaspoons chopped garlic
• 1/2 teaspoon red chile flakes
• 2 teaspoons Carribbean jerk seasoning
• 1 fresh pineapple
• 2 ounces Carribbean dark rum
• 2 ounces Carribbean coconut rum
• 1/2 cup cilantro leaves, washed and finely chopped

Carribbean Grilled Shrimp "Pinchos"

Shrimp

• 4 colossal (U-10 count) Gulf shrimp, peeled and deveined
• salt and freshly ground black pepper to taste
• 1 tablespoon vegetable oil

Couscous

• 2 tablespoons cooked black beans
• 2 tablespoons julienned sun dried tomatoes
• 6 tablespoons cooked Israeli couscous
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped green onions
• salt and fresly ground black pepper to taste

Coulis

• 2 ounces guava paste
• 2 ounces water
• 1 teaspoon Sriracha hot sauce

Seared Gulf Shrimp with Black Bean Couscous and Spicy Guava Coulis 

Click for Video of Cooking Demonstration

Crab Cakes

• 1 cup panko breadcrumbs
• 1/2 yellow onion, finely diced
• 1 tablespoon butter
• 2 green onions, green parts only, chopped
• 1/3 cup Bechamel Sauce (recipe follows)
• 1/2 cup finely grated Parmesean cheese
• 1/2 teaspoon celery salt
• 1/2 teaspoon cayenne
• 1 tablespoon dry mustard
• 1/2 teaspoon gralic powder
• salt and freshly ground black pepper to taste
• 1 pound jumbo lump Gulf crabmeat, picked over
• 1/4 cup vegetable oil
• Soy Bean Succotash (recipe follows)
• Spicy Aioli (recipe follows)

Bechamel Sauce

• 1 stick butter, cubed
• 1/4 cup all-purpose flour
• 1 cup milk, heated but not boiled
• salt and freshly gound black pepper to taste

Soy Bean Succotash

• 4 strips thick-cut bacon
• 1 small onion, finely diced
• 1 small red bell pepper, finely diced
• 2 ears fresh corn, shucked, grilled and cut off the cob
  (reserve cobs for making Corn Infused Cream)
• 1 pound fresh soybeans (edamame), blanched or frozen soybeans defrosted and blanched
• 1 tablespoon fresh chopped basil
• 1/4 cup Corn Infused Cream (recipe follows)

Corn Infused Cream

• 2 corn cobs, kernels removed
• 1/2 cup heavy cream
• 1 teaspoon white pepper
• 1 tablespoon kosher salt

Spicy Aioli

• 1 tablespoon finely chopped garlic
• 1 egg yolk
• 1 whole egg
• 1 1/2 cups grapeseed oil
• juice of 1 lemon
• 1 tablespoon Sambal chile paste
• salt and freshly ground black pepper to taste

Louisiana Jumbo Lump Crab Cakes
with Soybean Succotash

Click for Video of Cooking Demonstration 

• 6 large puff pastry shells, cooked according to package directions
• salt and freshly ground black pepper to taste
• 1/2 pound extra large (16-20 count) Gulf shrimp, peeled and deveined, tails left intact
• 4 tablespoons olive oil
• 4 cloves garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked Spanish paprika
• 1 tablespoon fresh lemon juice
• 4 tablespoons sherry
• 2 tablespoons chopped fresh flat-leaf parsley
• Chopped chives, for garnish

Sizzling Shrimp in Pastry Shell

 Click for Video of Cooking Demonstration

• 1 dozen fresh Gulf oysters, shucked, liquor and bottom shells reserved
• 2 cups rock salt
• 1 tablespoon fresh lemon juice
• 1 tablespoon tarragon vinegar
• 1/2 teaspoon dry mustard
• 1/4 teaspoon celery seeds
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 strips bacon, cut unto 1-inch pieces

Broiled Gulf Oysters

Video of Cooking Demonstration Available