• 3 tablespoons table salt for brining 
• 2 tablespoons sugar 
• 1½ pounds (16 to 20 per pound). peeled, deveined, tails removed, shells reserved 
• 2 tablespoons extra-virgin olive oil. divided 1 cup dry white wine 
• 4 sprigs fresh thyme 
• 3 tablespoons lemon juice plus lemon wedges for serving
• 1 teaspoon cornstarch 
• 8 garlic cloves, sliced thin 
• ½ teaspoon red pepper flakes 
• ¼ teaspoon pepper 
• 4 tablespoons unsalted butter, cut into ½-inch pieces 
• 1 tablespoon chopped fresh parsley

Italian Shrimp Scampi

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• 1 pound medium-sized shrimp, peeled and deveined, shells reserved
• 1 medium-size onion, quartered
• 1 celery stalk, cut into thirds
• 1 carrot (optional), peeled and cut into thirds
• 4 sprigs fresh Italian flat leafed parsley
• Kosher salt
• 5 cups water
• 1 clove garlic, chopped
• 2 tablespoons butter
• ¼ cup chopped onions
• 1 cup Arborio rice
• ½ cup dry white wine
• 1 fresh or canned plum tomato, peeled, seeded, and diced
• ¾ cup finely grated Parmesan cheese (optional)

Stanley Tucci's Risotto with Shrimp

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Oven-Fried Fish Sticks

• 1 cup plus 2 tablespoons all-purpose flour, divided
• 1 ½ tablespoons Creole seasoning
• ½ teaspoon table salt ¼ teaspoon pepper
• 3 large eggs
• 1/3 cup mayonnaise
• 3 tablespoons Dijon mustard
• 3 cups panko bread crumbs
• 3 tablespoons vegetable oil
• 2 pounds skinless firm white fish fillets, 1 inch thick, sliced crosswise into 1-inch-wide strips
• 1 recipe Creole Dipping sauce (recipe follows)

Old Bay Dipping Sauce

• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1½ teaspoons Creole seasoning
• Whisk all ingredients together in bowl. Season with salt and pepper to taste.

Oven-Fried Fish Sticks

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• 1 large eggplant, unpeeled 
• 1 large zucchini
• 3 tablespoons extra-virgin olive oil

Stuffing

• ⅔ cup dried bread crumbs
• 5 tablespoons chopped pine nuts
• 2 tablespoons dried currants or raisins
• 1½ ounces caciotta or provolone cheese, rind removed and chopped
• 3 tablespoons chopped fresh parsley
• 5 tablespoons smoked ham
• 6 tablespoons your favorite marinara sauce
• 1 extra-large egg white, lightly beaten
• salt and pepper to taste

Topping

• 1 cup your favorite marinara sauce
• 3 ounces caciotta or provolone cheese, rind removed and sliced into 8 thin slices

Sicilian Eggplant and Zucchini Rollatini

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• 4-6 tablespoons oil, cook's preference 
• 3 teaspoons finely chopped fresh basil, oregano, marjoram, and/or thyme 
• salt to taste
• Freshly ground black pepper 
• 1 large eggplant, sliced ½ inch thick 
• 1 large zucchini, sliced ½ inch thick 
• 1 cup freshly grated Parmesan cheese 
• 1 cup ricotta cheese, drained  
• 2 cups your favorite marinara sauce 
• 2 tablespoons fennel seed, crushed or ground 
• 8 ounces grated mozzarella cheese

No-Fail Eggplant Lasagna

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• 4 tablespoons olive oil, divided, plus more for the baking sheet 
• 1 large Vidalia or other sweet onion, thinly sliced 
• 2 garlic cloves, chopped into a fine paste 
• 1 pound mustard greens, stemmed, washed, and roughly chopped 
• 1 cup oil-packed sun-dried tomatoes, drained and chopped 
• 2 cups corn bread croutons (see note in method)
• ½ teaspoon kosher salt, plus more for serving 
• freshly ground black pepper to taste
• 6 (12-ounce) whole trout (ask the fishmonger to prepare the fish as whole, headless, butterflied, and boned)

Hazlenut Brown Butter Sauce

• 8 tablespoons (1 stick) butter 
• ½ cup blanched hazelnuts, coarsely chopped 
• juice of 1 lemon 
• ¼ cup chopped fresh sage leaves 
• ½ teaspoon kosher salt 
• freshly ground black pepper

Pan-Roasted Rainbow Trout

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• 2 cups cooked turkey (or chicken), cut into small pieces
• ½ pound fresh mushrooms, thinly sliced
• butter
• ½ pound dried pasta
• 2 tablespoons flour
• 2 cups hot turkey or chicken broth
• 1 cup cream
• 2 tablespoons dry sherry
• salt and pepper to taste
• Parmesan cheese

Turkey Tetrazzini

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• ½ bell pepper, minced
• 4 cloves garlic, minced
• 1 onion, minced
• 1 cup minced celery
• salt and cayenne pepper to taste
• 1 pork roast, about 4 pounds
• ¼ cup cooking oil
• 2 cups water

Cajun-Style Pork Roast

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Almond Vinaigrette

• ½ cup whole almonds, toasted
• 1 shallot, minced
• 3 tablespoons white wine vinegar
• 4 teaspoons honey
• 2 teaspoons Dijon mustard
• ½ cup extra-virgin olive oil
• 3 tablespoons water, plus extra as needed
• 2 tablespoons minced fresh tarragon
• salt and pepper

Salmon

• 2 (2-pound) skin-on salmon fillets, about 1 ½ inches thick
• 4 teaspoons olive oil
• Salt and pepper

Oven-Roasted Salmon Fillets with Almond Vinaigrette

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• 4 tablespoons oil, divided
• 1½ sticks unsalted butter, divided, ½ stick chilled
• 4 ounces Creole seasoning
• 4 snapper fillets, skinned, bones removed
• 20 jumbo shrimp, peeled and deveined
• zest of 2 lemons
• 6 cloves of garlic, minced
• 1 teaspoon dry thyme or 5 sprigs fresh, stemmed and chopped
• 2 sprigs rosemary, stemmed and chopped
• juice of 2 lemons
• ½ cup white wine
• pinch of salt
• 1 bunch parsley, chopped

Snapper wtih Lemon-Butter Shrimp

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