Appetizers

Course: 
  • 2 tablespoons butter
  • ​1 lb raw peanuts
  • ​1 tablespoon chili powder
  • ​2 teaspoons ground cumin
  • ​2 teaspoons ground white pepper
  • ​1 tablespoon salt or to taste
  • ​1/2 teaspoon dried oregano
  • ​1/2 teaspoon cayenne pepper
  • ​1/2 lb dried cherries ( or raisins)

Note: This image shows raisins rather than the added dried cherries.

Chili Roasted Peanuts With Dried Cherries

Chili Roasted Peanuts 

Click image to enlarge

Course: 
  • 1 cup olive oil
  • 1 tablespoon garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1 small jalapeño pepper, seeds discarded, finely slivered
  • 1/2 cup tarragon vinegar
  • 1 pound crab fingers, cooked
  • 1/2 cup parsley, finely minced
  • 1 cup small cherry or grape tomatoes, halved
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon kosher salt
  • Lemon wedges, for serving
  • Crusty French bread, for serving

Marinated Louisiana Crab Claws

Marinated Louisiana Crab Claws 

Click image to enlarge

Course: 
  • 2 tablespoons vegetable oil
  • 4 2-inch squares jalapeño cornbread (click for recipe)
  • 12 large Louisiana shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup shaved purple onion
  • 6 tablespoons Spiced Compound Butter (recipe follows)
  • 4 tablespoons prepared mayonnaise, or see recipe here

Spiced Compound Butter

  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon sweet paprika
  • 1/8 teaspoon cayenne pepper
  • 1 stick butter, softened

Cornbread with Spiced Shrimp

Cornbread with Spiced Shrimp 

Click image to enlarge

  • sufficient salted water for cooking pasta
  • ​1 pound penne pasta
  • 30 extra-large shrimp, peeled and deveined, with tails left on
  • 1 tablespoon minced fresh garlic
  • 8 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon crushed red pepper
  • 1 cup thinly sliced green onions, green parts only
  • 3/4 cup finely chopped sweet red peppers
  • 3/4 cup finely chopped sweet green peppers 
  • ​3/4 cup crumbled feta cheese
  • 1/2 cup rice vinegar
  • 6 ounces (8 cups, not packed) mixed salad greens
  • 3/4 cup Feta Cheese Dressing
  • 1 cup very finely julienned red onions, about 1/16 inch wide and 2 inches long, for garnish

Roasted-Shrimp and Penne Pasta Salad

Roasted Shrimp and Penne Pasta Salad 

Click image to enlarge.

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