• 1 pound broccoli florets
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 1/2 teaspoon grated lemon zest
• 1 to 2 tablespoons fresh lemon juice
• 2 tablespoons pine nuts, toasted

Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts

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• Rosemary Grit Cakes, for serving (click here for recipe)
• 2 pounds medium-large shrimp, shell-on (21 count per pound)
• 2 tablespoons Emeril’s Essence
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped onions
• 2 tablespoons minced garlic
• 3 bay leaves
• 3 lemons, peeled and sectioned
• 2 cups water
• 1/2 cup Worcestershire sauce
• 1/4 dry white wine
• 1/4 teaspoon salt
• 2 cups heavy cream
• 2 tablespoons butter
• chives, chopped for garnish

Emeril's Delmonico Barbecued Shrimp

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Pasta

• 1 pound of penne pasta or pasta of your choice
• 1 cup yellow onion, chopped
• 1/2 cup green onions, chopped
• 6 tablespoons unsalted butter
• 5 cloves of garlic, minced
• 1/4 cup of dry white wine
• 2½ tablespoons of a Cajun seasoning
• 2 cups of heavy cream
• 1/2 cup of grated pepper jack cheese
• 1 cup of grated Parmesan cheese
• Juice of 1/2 of a lemon
• 20 fresh Louisiana oysters

Oyster Coating

• Combine 1 cup of cornflower fish fry (any), ¾ cup of corn meal, and 1/2 teaspoon of Creole Seasoning

O’Henry’s Oysters Acadiana

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• 1 dozen large eggs
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 4 tablespoons unsalted butter, softened
• 1 teaspoon fresh lemon juice
• Creole or Cajun seasoning
• Snipped chives or minced green onions, for garnish (optional

Deviled Eggs with Variations

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• 1 tablespoon olive oil
• 1/2 red onion, sliced
• 1 lb Swiss chard, stems discarded and leaves coarsely chopped
• 1 tablespoon fresh lemon juice
• 1 cup cannellini bean, rinsed and drained
• 1/3 cup kalamata olives, pitted and sliced
• 3 tablespoons light balsamic vinaigrette

Swiss Chard With White Beans

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• 1/2 lb jumbo lump crabmeat, free of shells
• 1 (8-oz) package cream cheese
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 3 tablespoons minced green onions (white and green parts)
• 2 large garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon hot sauce
• 1/2 teaspoon Old Bay seasoning

Hot Crab Dip

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• 2 tablespoons plus 1/4 teaspoon sea salt
• 1 lemon, juiced, plus lemon halves
• 1 tablespoon plus 1/8 teaspoon cayenne pepper
• 2 cups ice cubes
• 1 bay leaf
• 20 small (36/40 count) shrimp, peeled and deveined, about 1/2 pound
• 4 ounces cream cheese, at room temperature
• 3 tablespoons mayonnaise
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon minced fresh flat-leaf parsley leaves
• 1 teaspoon minced green onion, white part only, plus 1 tablespoon thinly sliced on a bias scallion, green part only
• 40 Ritz Crackers
• 2 tablespoons finely diced celery, for garnish
• 2 tablespoons finely diced red bell pepper, for garnish

Shrimp Salad on Crackers

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• 1/2 cup warm water (110ºF)
• 2 packages dry active yeast
• 2 teaspoons sugar
• 1/2 cup sugar
• 8 tablespoons unsalted butter, melted
• 5 egg yolks
• 1 cup warm milk (110˚F)
• 4 to 5 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon grated lemon zest
• vegetable oil
• 1½ cups powdered sugar
• Juice of 1 lemon
• milk, as needed
• purple, green, and yellow food coloring

Mardi Gras King Cake

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• 2 potatoes, peeled and diced
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 teaspoon paprika
• 1 bottle (8 ounces) clam juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (4 ounces) green chiles, chopped
• 1 jar (2 ounces) pimientos, chopped
• 1 cup half and half
• 1/2 lb redfish fillets (other firm white flesh fish may be substituted)
• 1/2 lb medium-sized shrimp, peeled and deveined
• lemon juice to taste

Winter Seafood Chowder

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• 2 tablespoons plus 1/2 teaspoon salt
• 1 teaspoon black peppercorns
• 3 bay leaves
• 2 large artichokes, 1 to 1 1/4 lb each
• 1 lemon, halved
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup yellow onion, chopped
• 3 tablespoons celery, finely chopped
• 3 tablespoons carrots, peeled and finely chopped
• 1/2 teaspoon garlic, minced
• 1½ teaspoons fresh parsley, chopped
• 1/4 teaspoon fresh thyme, chopped
• 1½ tablespoons all-purpose flour
• 2 cups chicken stock (canned low sodium chicken broth)
• 1 pint oysters with their liquor
• 1/4 cup dry vermouth
• 2 tablespoons dry white wine
• 2 tablespoons half-and-half, more as needed
• 1½ teaspoons Worcestershire
• 1½ teaspoons fresh lemon juice
• 2 teaspoons grated lemon zest
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon cayenne

Emeril's Oyster Artichoke Soup

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