• 1/2 pound fettuccine, dry
• 1 pound sea scallops, about 8
• 8 large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1 cup dry white wine (to deglaze)
• 1/2 cup chicken broth (low-sodium preferred)
• 2 cups grape tomatoes
• 1/4 cup chopped flat-leaf parsley (Italian)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice, fresh squeezed
• red pepper flakes
• feta cheese crumbled, for garnish

Shrimp And Scallop Fettuccine With Feta

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• 1 lb linguine or spaghetti
• 1 lb large shrimp (26 to 30 count), peeled and deveined
• 6 tablespoons extra virgin olive oil
• 1/4 cup brandy or cognac
• 12 garlic cloves, minced
• 1 (28 ounce) can, diced tomatoes, drained
• 1 cup dry white wine
• 1/4 cup fresh Italian (flat leaf) parsley, minced
• salt
• 1 teaspoon red pepper flakes (more to taste)
• 1/2 teaspoon sugar

Shrimp Fra Deavolo With Linguine

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• 1 cup canola oil
• 1 cup all-purpose flour
• 4 or 5 yellow onions, chopped
• 2 green bell peppers, chopped
• 2 stalks of celery, chopped
• 6 cloves of garlic, minced
• 6 strips of bacon (I prefer Applegate Farms)
• 2 lbs frozen okra, cut and thawed
• 2 cans Rotel Diced Tomatoes with Chilis
• 8 cups shrimp stock (can substitute chicken stock)
• 1 cup dry white wine
• 1 teaspoon red pepper flakes
• 2 teaspoons Kosher salt
• 2 teaspoons Konriko Creole Seasoning (or similar seasoning)
• 2 bay leaves
• 5 lbs medium or large shrimp, peeled and deveined (if the shrimp are too big, you can cut them into chunks)
• 1 cup green onions, chopped (will need extra for individual bowls)
• 1/2 cup parsley, chopped (will need extra for individual bowls)

Shrimp and Okra Gumbo

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Marinade

• 1 cup olive oil
• 2 tablespoons garlic, minced
• 1 tablespoon fresh flat-leaf parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 1/2 teaspoons fresh rosemary, chopped
• 1 teaspoon hot chile pepper, chopped; e.g. jalpeno or serrano

Seafood Salad

• 3/4 lb mussels
• 1/2 lb littleneck clams
• 1 cup dry white wine
• 1 tablespoon garlic, chopped
• Pinch crushed red pepper flakes
• 3/4 lb clamari, slice body into 1/4-inch rings and tentacles halved
• 1 cup celery, diced
• 1 cup fennel, diced

Cannellini Salad

• 1 quart cannellini beans, cooked
• 1 cup cherry tomatoes, oven dried
• 3 tablespoons fresh flat-leaf parsley, chopped
• 3 tablespoons shallots, minced
• 3 lemons, juiced
• 2 tablespoons hot chile oil
• 1 1/2 cups olive oil
• kosher salt and freshly fround black pepper

Ligurian Seafood Salad

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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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• 1/2 cup pure olive oil
• 1/2 cup chopped white onion
• 1/4 cup minced garlic
• 1 tablespoon chopped celery
• 1 tablespoon chopped green onion
• 3 cups freshly shucked oysters, water reserved
• 1/2 cup white wine
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1 teaspoon Worcestershire sauce
• 1 cup unseasoned breadcrumbs
• 1/2 cup grated Romano cheese
• Extra-virgin olive oil
• Grated Parmesan cheese
• Fresh Italian parsley for garnish

Oysters Radosta

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• 1 cup extra-virgin olive oil

• 16 tablespoons butter

• 1 medium yellow onion, peeled and chopped

• 2 medium carrots, peeled, trimmed, and chopped

• 1 rib celery, chopped

• 1 green bell pepper, cored, seeded, and chopped

• 1 leek, white part only, trimmed, cleaned, and chopped

• 1⁄2 small fennel bulb, trimmed and chopped

• 2  28-oz. cans crushed Italian tomatoes

• 2 tablespoontomato paste

• 4 bay leaves

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 2 pinches cayenne

• Salt and freshly ground black pepper

• 2 cloves garlic, peeled and finely chopped

• 1 1⁄2 lbs. halibut filet, cut into large pieces

• 16 sea scallops

• 16 large shrimp, peeled and deveined

• 1⁄2 lb. raw bay shrimp, if available, or smallest shrimp available, peeled

• 1–2 cups flour

• 12 oz. crabmeat, preferably dungeness, picked over

• 2 cups dry white wine

• 16 manila clams, scrubbed

• 1⁄2 bunch parsley, chopped

Cioppino from Taddich Grill

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• 1 boneless leg of lamb
• salt & pepper to taste
• 1/4 cup ground coriander
• 4 cups white wine
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• 4 cloves garlic
• 5 ancho chiles
• 1/2 cup tomato paste
• 2 corn tortillas
• Cooking oil, as needed
• 2 cups black beans, cooked
• 2 tablespoons chopped garlic, in all
• 1 tablespoon chopped shallot
• 1/2 red onion, diced
• 1  Roma Tomato, seeded, diced
• 1 jalapeño, minced
• 1 tablespoon chopped fresh cilantro
• 1/2 avocado, peeled
• 1 cup lettuce, shredded

Citrus and Ancho Braised Lamb Tostados

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• 1 stick butter
• 10 large onions, thinly sliced
• 2 cups dry white wine
• 1 gallon rich stock (turkey, vegetable, beef, or chicken)
• 3 bay leaves
• 1 tablespoon dried thyme
• 1/4 cup worcestershire sauce (or more to taste)
• Creole seasoning
• 1 French baguette, sliced into rounds, toasted
• 1 pound gruyere cheese, shredded

French Onion Soup au Gratin

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