Main Course

Course: 
  • 2 pounds peeled & deveined Louisiana shrimp
  • 2 drops concentrated liquid shrimp boil
  • 2 pounds fresh (or frozen) baby lima beans or butter beans
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1/2 bell pepper, chopped
  • 1 rib celery, chopped
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 tablespoons (1/4 cup) flour
  • Crystal Hot Sauce, about 1/2 to 1 teaspoon
  • Tony Chachere's to taste
  • Cooked white or brown rice for serving
  • Hot sauce

Lima Beans and Shrimp

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Course: 

Chile Sauce

  • 1/2 cup coarsely chopped fresh peppers, your choice heat level
  • 4 finely minced garlic cloves
  • 1 teaspoon salt
  • 1 cup olive oil
  • 1/4 cup white wine vinegar



Glaze:

  • 3 tablespoons butter
  • 3 tablespoons chopped fresh cilantro
  • 2 garlic cloves, minced
  • 2 tablespoons hot pepper sauce
  • 2 tablespoons fresh lemon juice



Chicken:

  • 1/4 cup chopped fresh cilantro
  • 1 2-inch piece fresh ginger, peeled, thinly sliced
  • 1 large shallot, peeled, quartered
  • 3 garlic cloves, peeled
  • 1/2 cup Chile Sauce sauce
  • 1/4 cup extra-virgin olive oil plus additional for brushing
  • 1/4 cup fresh lemon juice
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 3 1/2- to 4-pound chicken, backbone removed, opened flat

Fiery Glazed Chicken

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Course: 
  • 5 catfish fillets (3 to 4 ounces each), boneless and skinless

 

Southwest Marinade:

  • 3 tablespoons fresh squeezed lime juice
  • 1/3 cup canola oil
  • 1 tablespoon ground cumin 
  • 1/2 teaspoon cayenne pepper
  • 1/3 teaspoon salt
  • 1 tablespoon minced garlic

 

Cilantro Lime Aioli:

  • 1 tablespoon lime juice
  • 2 tablespoon low fat mayo
  • 1 tablespoon honey
  • 1 ½ teaspoon apple cider vinegar
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon minced garlic
  • 1 pinch salt
  • 1 tablespoon chopped cilantro

 

Crunchy Pecan Topping:

  • 5 tablespoons pecans, finely chopped
  • 1 teaspoon margarine
  • 1/4 teaspoon black pepper
  • Zest of 1 lime

 

Corn/Pepper Relish:

  • 1 tablespoon margarine
  • 1 teaspoon ground cumin
  • 1 poblano pepper diced
  • 1 red bell pepper diced
  • 2 1/2 cups fresh corn kernels cut off the cob or frozen sweet corn kernels 
  • 1/4 cup chopped cilantro
  • 1/3 teaspoon salt
  • 1/4 teaspoon black pepper

 

Plate Garnish:

  • 1 tablespoon of aioli
  • Cilantro Chopped 

Southwest Okie Catfish

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Course: 
  • 8 ounces fresh mozzarella
  • 4 - 6 cloves garlic, minced
  • 4 tomatoes, cut into small dice
  • 1 cup fresh basil leaves, thinly sliced
  • 1 large cucumber, peeled, seeded and cut into small dice
  • 2 bell peppers, any color, seeded, deribbed and cut into small dice
  • 1 shallot, minced
  • 2 tablespoons capers, rinsed, drained and coarsely chopped
  • 1 tablespoon coarsely chopped fresh oregano
  • 1/4 cup chopped fresh flat-leaf (Italian) parsley
  • 1/4 cup extra-virgin olive oil, plus olive oil for drizzling on bread
  • 2 tablespoons red wine vinegar
  • 24 large shrimp peeled and deveined
  • Olive oil for brushing
  • 3 thick slices country-style bread
  • 1 clove garlic
  • Salt and freshly ground pepper
  • Lemon wedges

Bread Salad with Grilled Shrimp

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SHRIMP 

  • 4 quarts water
  • 1 tablespoon liquid crab boil, such as Zatarain’s
  • 2 lemons, halved
  • 2 bay leaves
  • salt
  • 1 pound medium shrimp, peeled and deveined
  • about 1/2 cup Remoulade (click here for recipe)

 

FRIED GREEN TOMATOES

  • 1 pound medium green tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup buttermilk
  • 2 large eggs, beaten
  • 1 cup yellow cornmeal
  • 1/2 cup vegetable oil, plus more as needed
  • 4 cups chopped romaine lettuce
  • 1 tablespoon extra-virgin olive oil
  • 8 slices white sandwich bread, toasted
  • 8 strips thick-cut applewood-smoked bacon, cooked until crisp and cut in half

Emeril's BLT with Fried Green Tomatoes and Shrimp Remoulade

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Course: 
  • 1/2 cup apricot preserves
  • 1/4 cup soy sauce
  • 6 green onions, minced
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1¼ teaspoons chili powder
  • 1½ pounds sirloin steak tips, trimmed and cut into 1½-inch pieces
  • 2 cups pineapple, cut into 1½-inch pieces, canned OK
  • 2 red bell peppers, stemmed, seeded cut into 1½-inch pieces
  • 1 large red onion, quartered through root end, each quarter cut into 1-inch pieces

Grilled Beef Kebabs

Grilled Beef Kebabs

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Course: 
  • 4 chicken breasts (grilled)
  • 8 flour tortillas, 6-inch
  • 3/4 cup sour cream
  • 2 tomatoes, chopped 1/4-inch
  • 1/4 cup fresh lime juice
  • 2 avocados, chopped 1/4-inch
  • 2 taspoons Worestershire sauce
  • 2 tablespoons fresh cilantro, minced
  • 2 tablespoons canned chipotle chile in adobe sauce
  • 1/2 teaspoon brown sugar

Grilled Chicken Tacos

Grilled Chicken Tacos

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  • 2 cups olive oil
  • 10 cloves garlic, thinly sliced
  • 1/2 cup fresh lime juice
  • salt and pepper to taste
  • 24 large shrimp peeled and deveined

Peach Salsa

  • 2 cups diced fresh peaches
  • 1 bunchgreen onions, including tender green tops, thinly sliced
  • 2 fresh jalapefio chili peppers, stemmed, seeded (if desired) and finely diced
  • ¼ cup coarsely chopped fresh cilantro 
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • Lime wedges, for serving

Grilled Shrimp with Peach Salsa

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