• 3 tablespoons extra-virgin olive oil, divided 
• 1¼ pounds jumbo shrimp, peeled, deveined, tails removed, patted dry 
• 4 medium garlic cloves, finely chopped 
• 4 teaspoons fennel seeds, finely ground 
• ¼ teaspoon red pepper flakes 
• ⅓ cup dry white wine 
• 1½ pounds small tomatoes, such as Campari, chopped, plus ¼ cup finely diced 
• ⅓ cup pitted Kalamata olives, chopped 
• 2 tablespoons plus 2 teaspoons chopped fresh oregano 
• Kosher salt and ground black pepper 
• 4 ounces feta cheese, coarsely crumbled (1 cup) 
• ¼ cup chopped Peppadew peppers (optional) 

Recipe Note: 

This classic Greek dish pairs plump, sweet shrimp with briny feta cheese. We added chopped Kalamata olives for added savoriness, as well as ground fennel for a hint of anise. Our preferred tomatoes for this recipe are Campari (or cocktail) tomatoes, as they tend to be sweet and flavorful year-round; they're larger than cherry tomatoes but smaller than standard round tomatoes and usually sold on the vine in containers. We tried cherry and grape tomatoes, but found their skins to be tough and unpleasant in the finished sauce. Chopped Peppadew peppers are an unconventional ingredient, but their mild, sweet heat makes them a welcome addition. Serve with crusty bread to sop up the sauce.

Shrimp with Feta Cheese

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• 3 medium onions, chopped (about 2½ cups)
• ½ cup vegetable oil
• 1 large russet (baking) potato, peeled and diced (¼ inch)
• 3 garlic cloves, minced
• 1 fresh jalapeno chile, seeded and minced fine (wear rubber gloves)
• ¼ cup all-purpose flour
• 3 cups low-sodium chicken broth
• 2 cups heavy cream
• 3 plum tomatoes, seeded and cut into ¼-inch dice (about 1 cup)
• 2 cups fresh or frozen corn kernels
• 1 cup shredded Monterey Jack cheese (about 4 ounces)
• 1 tablespoon chopped fresh flat-leaf parsley
• ½ canned chipotle chile in adobo sauce, finely minced (about 1 teaspoon)
• 1½ whole boneless smoked chicken breasts (about 1 pound), skin and fat removed and meat cut into ½-inch dice

Smoked Chicken Chowder

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• 1 pound shrimp, peeled and deveined
• 1 large egg
• 1 cup milk
• 2 cups self-rising flour
• 1 teaspoon Creole seasoning mix
• ½ teaspoon salt
• black pepper to taste
• 1 teaspoon lemon pepper
• cooking oil for frying

Nana Stuffie's Fried Shrimp

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• 2 tablespoons cooking oil or bacon grease
• 5 pork chops
• salt and pepper to taste
• flour
• 1 cup uncooked rice
• 1 large can tomatoes
• ½ cup diced bell pepper
• ⅓ cup diced onion
• 1½ cups water
•  

Smothered Pork Chops with Browned Rice

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• 2 bone-in rib-eye, strip, T-bone, or porterhouse steaks, at least l ½ inches (4cm) thick, about I\1 pound (450g) each
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons neutral oil (such as vegetable or canola)
• 2 tablespoons butter
• A few thyme sprigs and sliced shallots (optional)

Perfect Pan-Seared Steaks

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Dressing

• ¼ cup sour cream
• ¾ cup buttermilk
• 1 clove garlic, minced
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh cilantro
• ¼ teaspoon salt
• 1 large ripe avocado
  
   

Shrimp with Spice Rub

• 1 ½ teaspoons dried thyme
• 1 ½ teaspoons dried oregano
• 1 tablespoon paprika
• ¾ teaspoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic powder
• 1/s teaspoon freshly ground black pepper
• 20 to 25 large shrimp (about 1 pound), peeled and deveined
• 5 tablespoons canola oil
  
   

Salad

• 6 to 8 ounces mixed baby salad greens
• 1 medium-large carrot, peeled and grated (about 1 cup)
• 1 skin-on English cucumber, thinly sliced
• 1 ripe avocado, halved and pitted
• 2 medium tomatoes, cut into wedges (about 10 wedges each)
• Salt and freshly ground black pepper

Avocado and Shrimp Salad with Creole Seasoning and Avocado Ranch Dressing

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Buttermilk Vinaigrette

• ½ cup buttermilk
• 2 tablespoons mayonnaise
• Juice of ½ lemon
• 1 tablespoon extra­-virgin olive oil
• 1 garlic clove, minced
• 1 teaspoon finely chopped oregano
• Pinch of cayenne pepper (optional)
• Kosher salt and freshly ground black pepper

FRIED GREEN TOMATOES

• ⅔ cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• ¾ cup buttermilk
• 1 large egg white
• ¾ cup finely ground yellow cornmeal
• 2 unripe tomatoes (10 to 12 ounces total), sliced into ¼-inch ­thick rounds
• ½ cup canola oil
• Flaky sea salt

SALAD

• 2 cups fresh arugula
• 1½ cups ripe cherry or grape tomatoes
• ¼ medium red onion, thinly sliced
• ¼ cup fresh oregano leaves

Fried Green Tomato Salad

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GRITS

• 4 cups water
• 1 teaspoon kosher salt
• 1 cup stone-ground white grits (not quick-cooking)
• 2 tablespoons butter


FLORENTINE SAUCE

• 1 tablespoon olive oil 1
• shallot, finely chopped
• 2 garlic cloves, minced
• 1 sprig of fresh thyme
• ½ cup dry white wine
• 1½ cups heavy cream
• 1 teaspoon EveryBay Seasoning (from the cookbook; page 262) or Old Bay Seasoning
• 1 teaspoon kosher salt
• 1 (10-ounce) bag fresh spinach, chopped

GROUPER

• 1 teaspoon kosher salt 1 teaspoon black pepper 1 tablespoon EveryBay Seasoning (from the cookbook; page 262) or Old Bay Seasoning 2 pounds grouper or halibut fillet (1 inch thick), cut into 6 pieces
• 2 tablespoons olive oil, plus more as needed
• 1 lemon, sliced

Gulf Coast Grouper & Grits

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• 2 large boneless skinless chicken breasts (about 8 ounces each)
• Kosher salt and freshly ground black pepper 
• 1 large lemon 
• 1/4 cup all-purpose flour 
• 1 tablespoon olive oil 
• 6 tablespoons unsalted butter 
• 5 large cloves garlic, thinly sliced 
• 1/2 cup dry white wine 
• 1/4 cup brined capers, drained 
• 1/4 cup flat-leaf parsley leaves, roughly chopped 

Chicken Piccata

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• 4 skinless boneless fish fillets 
• 2 tbsp (30 ml) vegetable oil, divided 3 tbsp (23 g) Cajun seasoning 
• 1 teaspoon dried oregano 
• 1 Ruby Red grapefruit 
• 2 clementines 
• 1 orange 
• 3 cups (90 g) packed baby salad leaves 
• ½ small head radicchio, sliced into thin strips 

Avocado Dressing

• 1 ripe avocado, peeled and pitted 
• 1 cup (40 g) packed fresh cilantro, chopped 
• 1 teaspoon lime juice 
• 1 clove garlic, peeled 
• 2 tablespoons (28 g) mayonnaise 
• 2 tablespoons (30 g) sour cream 
• 2 tablespoons (10 g) shredded Parmesan cheese 
• ½ teaspoon salt 
• Pinch of freshly ground black pepper 
• ½ cup (120 ml) water

Blackened Fish Citrus Salad with Avocado Dressing

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