• Kosher salt and freshly ground pepper 
• 1 bunch broccolini, about½ lb (250 g), tough ends removed 
• 12 oz (375 g) orzo 
• 1½ cups (12 fl oz/375 ml) low-sodium chicken broth 
• 2 tablespoons unsalted butter 
• 1 tablespoon olive oil 
• 2 cloves garlic, minced 
• 1 lb (500 g) medium shrimp, peeled and deveined 
• ½ cup (2 ozJ60 g) freshly grated 
• Parmesan cheese 
• 2 tablespoons chopped fresh flat-leaf parsley

Orzo with Shrimp and Broccolini

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Cheese Grits

• 5 cups chicken stock
• 1½ cups grits
• 1 cup heavy cream
• 1 round gouda cheese
• salt

Shrimp

• 3 tablespoons unsalted butter
• 1 cup minced onion
• 1 cup minced green bell pepper
• 1 cup minced red bell pepper
• 1 tablespoon minced garlic
• 1½ pounds fresh Gulf shrimp
• 1 cup dry white wine
• 1 cup heavy cream
• salt and pepper to taste
• cayenne pepper, to taste
• 4 strips cooked bacon, crumbled
• green onions, minced
• paprika

Gibson Shrimp and Grits a Ya-Ya

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• 2 tablespoons oil
• 4 tablespoons flour
• ¾ cup finely chopped celery
• ½ cup finely chopped onions
• ¼ cup finely chopped bell pepper
• 4 ounces tomato sauce
• 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
• 5 cups chicken stock
• 1 pound cleaned Louisiana shrimp*
• 1 teaspoon salt
• ½ teaspoon black pepper

*substitute Louisiana crabmeat of crawfish tails

Louisiana Corn and Shrimp Soup

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• 1 large onion, chopped
• 1 bell pepper, chopped
• 6 cloves garlic, minced
• 1/2 cup butter
• 2 10-ounce cans tomatoes with chilies
• 2 10-ounce cans tomato sauce
• 1 cup chopped celery
• salt, black pepper, and cayenne pepper, to taste
• 1 pound peeled shrimp, ground
• 1 pound peeled crawfish tails, ground
• 1 onion, grated
• 1 bell pepper, minced
• salt and cayenne pepper to taste

Seafood Boulettes in Tomato Gravy

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• 4 eggs
• 1 cup beer
• 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
• 1¼ cups all purpose flour
• 2 tablespoons baking powder
• 48 large raw shrimp, peeled and deveined
• 1½ to 2 cups shredded coconut, fresh or bagged
• vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

• 2 cups orange marmalade
• 1/4 cup Creole or Dijon mustard
• 3 tablespoons shredded horseradish

Coconut Beer Shrimp

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• ½ cup chopped celery
• ½ cup chopped green onions with tops
• 1 clove garlic, minced
• ¾ cup butter, in all
• 1½ cups moistened unseasoned croutons
• ½ pound crabmeat
• 2 tablespoons chopped parsley
• ½ pound shrimp, boiled and chopped
• 1 egg, slightly beaten
• salt, pepper, and cayenne pepper to taste
• 4 medium sized flounder, washed, scaled, with heads removed

Baked Stuffed Flounder

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• 12 slices natural cured bacon
• 12 large peeled and deveined shrimp
• 4 fresh mushrooms, halved
• 1 bell pepper, cleaned and cut into 8 equal pieces
• 8 1-inch chunks fresh pineapple
• ½ cup olive oil
• ½ cup lemon juice
• ½ cup catsup
• ½ cup brown sugar

Shrimp Kebabs

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• 1/2 cup pineapple juice or water
• 1 cup hot pepper jelly
• vegetable oil
• 24 jumbo Louisiana shrimp  
• 2 large eggs 
• 1/2 cup cornstarch 
• Creole seasoning 
• 1 cup sweetened flaked coconut 
• 1 cup panko breadcrumbs

Coconut Shrimp

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• 1/4 cup dried shrimp (see notes) 2 tabelspoons peeled, finely chopped fresh ginger
• 1/4 cup coconut milk
• 2 tablespoons coconut oil
• 2 medium shallots, peeled and thinly sliced
• 2 fresh bay leaves
• 1 tablespoon hot paprika
• 1 teaspoon turmeric powder
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 2 pounds freshwater prawns OR jumbo shrimo (20 to 30 count), peeled and deveined

Shrimp Pan Roast

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• bay leaves, hot sauce, peppercorns, lemon slices, for boiling the shrimp
• 1/2 pound headless deveined shrimp, shells on
• 8 ounces cream cheese, room temperature
• 1/2 cup mayonnaise
• juice of 1/2 lemon
• 2 teaspoons Worcestershire sauce
• 3 tablespoons chopped green onion
• 2 teaspoons chopped fresh parsley
• 2 teaspoons garlic powder
• salt and black pepper to taste
• crudités, crackers, sliced baguettes, for serving 

Linda's Shrimp Dip

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