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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• ¾ teaspoon red pepper flakes
• Kosher salt and ground black pepper
• 2¾ teaspoons dried oregano, divided 
• 2 pounds boneless country­ style pork ribs, trimmed and cut into 1 ½-inch chunks
• 3 tablespoons grape seed or other neutral oil
• 2 tablespoons extra-virgin olive oil
• 6 large leeks, white and light green parts sliced ½-inch thick, rinsed and dried
• 4 medium garlic cloves, roughly chopped
• 1 cup dry white wine
• 7-ounce jar roasted red peppers. drained and chopped (about 1 cup)
• ½ cup pitted green olives, chopped
• 2 tablespoons fresh oregano, minced

Spicy Pork with Leeks

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• 3 green tomatoes
• 1 tablespoon sugar
• 1½ teaspoons salt, divided
• ½ cup mayonnaise
• 2 teaspoons hot sauce
• 1½ cups all purpose flour
• 1½ cups panko bread crumbs
• 1 tablespoon Old Bay seasoning
• 4 large eggs
• 1½ cups vegetable oil for frying
• 4 large brioche sandwich rolls, split and toasted
• 12 slices cooked bacon, halved
• 2 cups shredded iceberg lettuce

Bacon, Lettuce, and Fried Green Tomato BLT

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• 1 cup instant polenta
• 1½ pounds sweet of hot Italian sausage
• 1 red bell pepper, stemmed, seeded, and thinly sliced
• 1 (14.5 ounce) can fire-roasted diced tomatoes

Polenta with Sausage and Peppers

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• 2 cups 170-190 shrimp, peeled and deveined 
• 3/4 cup heavy duty mayonnaise 
• 3 tbsps flour 
• 4 eggs, beaten 
• 1 3/4 cup heavy whipping cream 
• 1/4 cup finely diced celery 
• 1/4 cup finely diced red bell pepper 
• 1 tbsp diced garlic 
• 1/4 cup julienned andouille sausage 
• 1 12-ounce package grated Swiss cheese
• salt and cracked black pepper to taste 
• 2 9-inch pie shells, unbaked

Bayou Shrimp Quiche

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