• 1 cup heavy cream
• 1/2 pound Tasso, cut into bite-sized pieces
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 teaspoons fresh basil or 1/2 teaspoon dried basil
• 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
• 1 pound Vermilion Bay Sweet Shrimp, peeled and deveined
• Olive oil, as needed
• 6 cups of cooked penne pasta
• 1/2 cup green onion, chopped
• 1/2 cup parsley, chopped

Vermilion Bay Sweet Shrimp and Tasso Pasta

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• 3 lbs Vermillion Bay Sweet Shrimp
• 1 bottle Abita Amber beer
  

Vinaigrette

• 12 oz. Olive oil                
• 3 oz. Cane vinegar            
• 2 tablespoons Dried Oregano
• 2 tablespoons Dried Thyme
• 2 tablespoons Dried Basil              
  
• 1 tablespoons Black Pepper
• 2 tablespoons Steen’s Syrup
• 1 tablespoons Garlic, Minced

Salad

• 1 lb spring mix, leafy lettuce
  
• 6-8 small tomatoes, quartered
• 8 oz. carrots, shredded

Beer Poached Vermilion Bay Sweet Shrimp over Mixed greens

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• 8 cups water
• 2 cups Stone Ground Yellow Grits
• 2 tablespoons butter
• 1 cup milk or heavy cream
• Cajun Seasoning

Shrimp Creole

• 1 tablespoon olive oil or butter
• 1 small yellow onion, small dice
• 1/2 small green bell pepper, small dice
• 2 ribs celery, small dice
• 6 cloves garlic, crushed
• 1 bay leaf
• 1 pinch thyme
• 2 pints fresh Creole tomatoes 
• 1 pint seafood stock or broth (water can be substituted)
• 2 pounds Vermilion Bay Sweet Shrimp
• 1 bunch parsley, chopped
• 1 bunch green onion, chopped
• Cajun Seasoning

Vermilion Bay Sweet Shrimp and Grits

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• 1/4 cup soy sauce
• 12 cups water
• 3 pounds andouille sausage, sliced 1/8" thick

Filling

• 1/2 lb shrimp, peeled and deveined
• 1/2 teaspoon ground white pepper
• 1 teaspoon fine sea salt
• 1 teaspoon chopped fresh ginger
• 1 teaspoon toasted sesame oil
• 1/4 cup loosely packed cilantro leaves, chopped
• 2 bunches green onions (about 14 stems) white and green parts, thinly sliced
• 12-ounce package wonton wrappers
• 1 lb shiitake mushrooms, stems removed and reserved for another use, caps sliced
• 2 carrots, peeled and julienned

Shrimp Ravioli in Andouille Broth

Photographed by Ed Anderson

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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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• 1 teaspoon liquid crab boil 
• 2 pounds small Louisiana shrimp
• 1 pound bacon, sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 large yellow onion, chopped
• 1/2 tablespoon black pepper
• 1/4 pound salted butter
• 1/4 cup Italian Seasoning
• 1/2 tablespoon chopped garlic
• 1 pound lump crabmeat
• 1 cups seasoned bread crumbs
• 2 cups grated parmesan cheese
• 1/2 cup chopped green onions
• Fresh shucked oysters, well drained

Oysters Vincent

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• 4 medium eggplants, split lengthwise
• 2 cups water
• 1 teaspoon salt
• 4 tablespoons vegetable or olive oil
• 2 cups white or yellow onions, chopped
• 1 pound 16-20 count uncooked wild-caught Louisiana shrimp, peeled, deveined, coarsely chopped
• 1/4 teaspoon cayenne pepper
• 1 cup plus 2 tablespoons dry Italian-style breadcrumbs
• 1/2 pound Louisiana lump crabmeat, picked over for shells
• salt and black pepper to taste
• 2 tablespoons Parmesan cheese

Seafood Stuffed Eggplant

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• 2 cups cooked Cajun Country Medium Grain Rice
• 5 tablespoons butter, divided
• 8-ounce package cream cheese
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 3 oz. fresh mushrooms, roughly chopped
• 1 lb peeled and deveined Louisiana shrimp
• 1 lb fresh Louisiana crabmeat
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/2 cup Ritz cracker crumbs

Cajun Seafood Rice Casserole

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• 1½ pounds ripe tomatoes, preferably Creole, cored and quartered
• 3 tablespoons olive oil
• 3/4 teaspoon salt, plus salt to taste
• 1½ lbs peeled and deveined Louisiana shrimp
• 1/4 cup fresh satsuma or orange juice
• 3 tablespoons good-quality tequila
• 1/3 cup raw hulled green pumpkin seeds (look in the bulk bins at your grocer)
• 4 cloves garlic, minced
• 2 minced chipotle chiles en adobo, plus 1-2 teaspoons sauce
• 1 cup heavy cream
• 3/4 pounds bow tie pasta
• 4 green onions, white and green parts, thinly sliced
• freshly grated Parmigiano-Reggiano cheese

Tequila Shrimp Pasta with Tomato Cream Sauce

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• 3 tablespoons olive oil
• 1/2 yellow onion, chopped
• 1 bell pepper, yellow, red or green OK
• 1/2 cup celery, chopped
• 2 tablespoons garlic, chopped or crushed
• 1 cup tasso ham
• 2 medium eggplants, peeled and sliced 1-inch thick
• 1/2 cup chicken stock
• 1 lb shrimp, peeled and deveined
• 1 cup Italian-seasoned breadcrumbs
• Creole seasoning
• pepper

Creole Eggplant With Shrimp

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