• 2 pounds vacuum-packed, frozen, or shelf-stable gnocchi
• ½ cup seasoned panko bread breadcrumbs
• ½ cup oil-packed sun-dried tomatoes, patted dry and chopped, plus ¼ cup tomato oil
• 8 ounces (8 cups) baby spinach
• 8 ounces (1 cup) whole-milk ricotta, room temperature

Gnocchi with Ricotta

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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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• 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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