• 4 tablespoons oil
• 1 ½ sticks unsalted butter, ½ stick chilled
• 4 ounces Creole seasoning or blackened 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, leaves removed and chopped
• 2 sticks rosemary, stemmed and chopped
• juice of 2 lemons
• ½ cup white wine
• pinch of salt
• 1 bunch parsley, chopped

Snapper with Lemon Butter Shrimp

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• 1½ pounds shrimp (preferably never frozen), with heads on
• Several flat-leaf parsley sprigs
• 2 cloves garlic, halved
• Extra-virgin olive oil
• ½ cup white wine
• Sea salt or kosher salt
• Hot red pepper flakes
• 1 pound linguine or spaghetti

Spicy Pasta with Shrimp

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• 1 pound top beef found, cut into 4 thin slices
• ¼ pound provolone cheese, cut into 4 thin slices
• 2 tablespoons chopped fresh parsley
• 4 teaspoons minced garlic
• 3 tablespoons chopped, peeled carrot
• 4 teaspoons plus 2 tablespoons chopped celery
• 3 tablespoons extra-virgin olive oil
• ¼ cup chopped red onion
• ½ cup plus 2 tablespoons Italian red wine
• 2 28-ounce cans plum tomatoes, drained and puréed (3½ cups purée)
• Salt and pepper to taste

Neapolitan-Style Braised Beef Braciole

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• 1 pound sweet or hot Italian sausage, casings removed
• 2 garlic cloves, sliced thin
• 12 ounces dried cheese tortellini
• 8 ounces cherry or grape tomatoes, halved
• 2 tablespoons chopped fresh basil

Skillet Tortellini with Sausage and Cherry Tomatoes

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Black Pepper and Lemon Dressing

• Juice of 1 lemon
• 3 tbsp (45 ml) olive oil
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• 1 clove garlic, peeled and minced
• ½ tsp light brown sugar
• 1 tbsp (4 g) finely chopped fresh parsley

Shrimp Salad

• 8 oz (227 g) cooked medium shrimp, peeled, deveined, tails removed
• 3 cups (450 g) cooked and cooled penne pasta (see Tip)
• 2 tbsp (30 ml) olive oil
• 1 zucchini, sliced into bite-size chunks
• 1 head broccoli, broken in florets
• 4 oz (113 g) asparagus, ends trimmed
• 1 cup (85g) snap peas 
• 2 cloves garlic, peeled and minced ½ tsp salt
• ½ tsp freshly ground black pepper
• 10 mixed-color tomatoes, sliced in half
• 3 cups (90 g) packed baby spinach leaves
• 3 tbsp (15 g) shredded Parmesan cheese

Shrimp Primavera Pasta Salad

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• 3 tablespoons grapeseed or other neutral oil, divided
• 3 large shallots, finely chopped (1 cup)
• 4 medium garlic cloves, minced
• 1 tablespoon finely grated fresh ginger
• 2 serrano chilies. stemmed and sliced into thin rings, divided
• 2 pounds boneless country­-style pork ribs. trimmed and cut into 1-inch pieces
• 3 tablespoons soy sauce
• Kosher salt and ground black pepper
• 3 tablespoons molasses (not blackstrap)
• 1 tablespoon lime juice, plus lime wedges, to serve
• Steamed jasmine rice, to serve
• ½ cup lightly packed fresh cilantro

Sweet Soy Braised Pork

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• 2 tablespoons butter
• 4 large tomatoes, chopped
• 2 jalapeños, stemmed and minced
• ½ teaspoon salt
• 1¼ pounds peeled and deveined raw shrimp
• 1 recipe Creamy Grits (recipe follows)
• 2 tablespoons chopped fresh parsley for garnish

Creamy Grits

• 1 quart heavy cream
• 1 cup quick grits (not instant)
• ¼ cup sugar
• 1½ teaspoons salt, plus additional as desired

• Eddie Hernandez' Shrimp and Grits
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• 1 tablespoon vegetable oil
• 8 ounces raw shrimp, peeled and deveined, tails removed
• 2 cloves garlic, peeled and minced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon paprika
• ¼ teaspoon red pepper flakes
• 1 cup packed baby spinach leaves
• 1 small pineapple, peeled and chopped into small chunks
• 1 large ripe mango, peeled, pitted and chopped into small chunks
• 10 grape tomatoes, quartered
• 1 kiwifruit, peeled and chopped into small chunks
• ½ red onion, finely chopped
• 2 jalapeño peppers, sliced
• ⅓ cup chopped fresh cilantro, in all
• Lime Dressing (recipe follows)
• Lime wedges, tortilla chips, for serving
  
   

Lime Dressing

• Juice of 2 limes
• 3 tablespoons olive oil
• 1 teaspoon honey
• Salt, pepper, and red pepper flakes to taste
• 2 tablespoons finely chopped cilantro

Spicy Tropical Shrimp Salad

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• 3 medium size eggplants, split lengthwise 
• 1 eggplant, peeled and cubed ½ pound white crabmeat 
• ½ pound ground pork 
• ¼ pound butter 
• 1 cup chopped onions 
• ½ cup chopped celery 
• ½ cup chopped red bell pepper 
• ¼ cup diced garlic 
• ½ cup diced tomatoes 
• ½ cup ground andouille sausage 
• 1 cup rich chicken stock 
• salt and cracked black pepper to taste 
• 1-½ cups seasoned Italian bread crumbs 
• ¾ cup grated Parmesan cheese

Stuffed Eggplant with Crab

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• Kosher salt
• ¾ pound linguine
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, thinly sliced
• ½ teaspoon crushed red pepper flakes, plus more for serving
• ½ cup white wine or dry vermouth
• 3 pounds littleneck clams, scrubbed (see Cook's Note) ½ cup roughly chopped
• flat-leaf Italian parsley, plus more for garnish
• Freshly ground black pepper

Linguine with Clams

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