• 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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• 1 steak, your favorite cut, seasoned to taste
• 3 tablespoons salted butter
• 1 teaspoon fresh lemon juice
• 1 teaspoon finely minced fresh parsley
• 1½ tablespoons Worcestershire sauce

Steak Meunière

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• 12 guajillo chiles, stems and seeds removed
• ½ large white onion (5¼ ounces/150 g), roughly chopped
• 8 cloves garlic, peeled
• ¼ teaspoon black peppercorns (about 12 peppercorns)
• 1 whole clove
• 1 tablespoon dried Mexican oregano
• 2 tablespoons grapeseed oil
• ¼ cup (60 ml) orange juice
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons fresh lime juice
• ¼ teaspoon ground cinnamon
• 1½ tablespoons sea salt
• 2 pounds (910 g) bone-in chicken thighs

Grilled Guajillo Chicken

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• ½ cup butter
• 1 small yellow onion, finely chopped
• 1 cup chopped red pepper
• ½ cup chopped banana or poblano pepper
• 3 green onions, minced, white and green parts separated
• 1 pound Louisiana crawfish tails with fat
• 1 tablespoon Creole seasoning
• 2 cups fresh corn kernels
• 1 cup heavy cream, or more as needed
• salt, black pepper, and cayenne pepper to taste; splash of hot pepper vinegar if desired
• ½ cup chopped flat leaf parsley
• 8 to 10 basil leaves, thinly sliced

Crawfish Maque Choux

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• 1½ pounds boneless steak, such as skirt, strip, ribeye, flank, or London broil
• 1 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper to taste
• 1 bunch fresh cilantro (about 3 ounces)
• 2 tablespoons honey
• Finely grated zest and juice of 1 lime
• 1 teaspoon soy sauce
• 2 jalapeños, seeded if you like it milder and minced, plus more sliced jalapeño for garnish if desired
• 2 tablespoons extra-virgin olive oil

Jalapeno-Honey Steak

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• 3 tablespoons unsalted butter
• 1 cup finely chopped yellow onion
• ½ cup minced red bell pepper
• 1 tablespoon minced garlic
• ¼ cup minced smoked ham
• 2 cups heavy cream
• 2 teaspoons freshly squeezed lemon juice
• 1 ½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 1 pound peeled cooked Louisiana crawfish tails, with fat
• 1 ½ teaspoons Emeril's Original Essence or Creole Seasoning (recipe follows)
• ¼ cup finely chopped green onion ½ cup finely grated Parmigiano­ Reggiano cheese
• 2 tablespoons minced fresh parsley leaves
• 1 pound fettuccine or linguine, cooked until al dente
• Red pepper flakes to taste
•  

Creole Seasoning: Combine:


• 2 ½ tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon freshly ground black pepper 1 tablespoon onion powder
• 1 tablespoon cayenne
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Fettuccine with Seafood Cream Sauce

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• 1 (12-oz.) packages fresh cut green beans
• 1 Tbsp. olive oil
• 1 tsp. salt, divided
• 4 (4- to 6-oz.) bone-in center-cut pork chops
• ¼ cup freshly grated Parmesan cheese
• 1 Tbsp. lemon zest
• 1 tsp. chopped fresh thyme
• ¼ cup vegetable oil
• ¼ cup chopped pecans
• ½ Tbsp. butter

Pan Fried Pork Chops with Green Beans

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• 1½ pounds boneless, skinless chicken breasts and/ or thighs
• 2 cups homemade chicken broth or 1 can (16 ounces) low-sodium stock
• 1 ½ tablespoons vegetable oil
• Salt and pepper to taste
• 4 tablespoons butter
• ½ cup all-purpose flour
• 1½ cups milk
• 4 tablespoons butter
• ½ cup all-purpose flour
• 1½ cups milk
• 3 tablespoons minced fresh parsley
• Flaky pie crust dough, buttermilk biscuit dough, or puff pastry (thawed), for topping

Simple Chicken Pot Pie

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• 1½ pounds peeled and deveined shrimp, halved if large
• salt and pepper to taste
•   olive oil
• 3 6.5 ounce cans Bar Harbor whole clams
• ⅓ cup olive oil
• ¼ cup butter
• ½ cup minced garlic
• 2 pounds grape tomatoes, halved or quartered
• 1 cup dry vermouth
• 1½ pounds dry pasta cooked according to package directions, drained
• 1½ cups chopped fresh parsley

Linguine with Shrimp and Clams

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• 2 pounds peeled and deveined shrimp, tails removed if desired
• blackening seasoning to taste
• olive oil
• 8 tablespoons butter
• ½ cup minced onion
• 4 tablespoons minced garlic
• blackening seasoning to taste
• ½  cup vermouth
• 6 cups heavy cream
• 2 egg yolks
• 1½  cups grated parmesan
• Pinch nutmeg
• salt and pepper to taste
• 2 pounds pasta, cooked according to package directions
• minced parsley, for garnish

Blackened Shrimp Alfredo

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