• 6 flour tortillas
• 1/4 teaspoon chili powder
• 1/2 cup butter
• Salt and black pepper to taste
• 6 cloves garlic, minced
• Granulated garlic to taste
• 1½ pounds (21- to 25-count) shrimp, peeled, deveined
• 3/4 cup sour cream 
• 3/4 cup prepared guacamole
• 1 tablespoon cumin
• 3/4 cup diced tomatoes
• 1/4 cup chopped cilantro
• 3 cups shredded lettuce

Grilled Garlic Shrimp Fajitas

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• 1 store-bought rotisserie chicken
• 1 large head Romaine lettuce, cored, torn into bite-sized pieces
• 2 carrots, peeled, sliced very thin
• 1 rib celery, sliced very thin
• 1/4 pound tasso or smoked ham, chopped
• 1/4 cup chopped green onion
• Fresh Creole Tomato Vinaigrette (recipe here)
• 4 ounces white Cheddar cheese, finely cubed
• 4 large hard-boiled eggs, peeled and quartered
• black pepper
• Garlic Baguette Melba Toast (recipe here)

Louisiana Chef's Salad

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For the shrimp

• 2 quarts water
• 4 tablespoons liquid crab boil
• 2 pounds large raw Gulf shrimp

For the dressing

• 1 tablespoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 cup orange juice
• 1 tablespoon lemon juice
• 1 teaspoon sugar (or stevia)
• 1 cup extra virgin olive oil (more if needed)
• Kosher salt
• Freshly ground black pepper

For the assembly

• 1 lb jumbo lump, Louisiana blue crab meat
• 2 cups spring mix lettuce greens
• 2 cups spinach leaves, stems removed
• 2 cups chopped iceberg lettuce
• 1 cup thinly julienned carrots
• 1 cup cherry tomatoes
• 1 lb packaged Louisiana crawfish tails
• 1 lb Louisiana blue crab claws, cooked and shelled
• 2 lemons, quartered

Louisiana Seafood Salad

Image courtesy of George Graham and AcadianaTable.com 

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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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• 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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2 pounds large Louisiana shrimp, heads removed

1 pound asparagus, trimmed, each cut into 4 pieces

1 large had Romaine lettuce, washed, cored, torn into bite sized pieces

1 7-ounce jar roasted red peppers, drained and chopped

3 anchovies from a tin, drained and chopped (optional)

1/2 cup chopped green onion

1 1/4 cups Olive Salad, jarred, or recipe here

1 cup shredded Parmesan

 Capparelli Salad

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​For the salad:

• 2 cups trimmed broccoli flowerettes
• ​1 cup 1/4-inch-thick round carrots
• ​4 large iceberg lettuce leaves
• ​1 cup finely chopped iceberg lettuce
• ​1 small canned beet or roasted beet, cut into 4 thick slices
• ​1 six-ounce tomato, sliced
• 1 recipe Delmonico Salad Dressing (as follows)

For the dressing:

• 2½ tablespoons Creole mustard or other mild whole-grain mustard
• 2 tablespoons ketchup
• 2 tablespoons vegetable oil.
• 2 tablespoons water
• 3/4 teaspoon A1 Steak Sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon Worcestershire
• 1/4 teaspoon lemon juice concentrate or fresh lemon juice
• 1/8 teaspoon salt
• Pinch of garlic powder
• 2 tablespoons red wine vinegar

Delmonico House Salad

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• sufficient salted water for cooking pasta
• ​1 pound penne pasta
• 30 extra-large shrimp, peeled and deveined, with tails left on
• 1 tablespoon minced fresh garlic
• 8 tablespoons extra-virgin olive oil, divided
• 3/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
• 1/2 teaspoon crushed red pepper
• 1 cup thinly sliced green onions, green parts only
• 3/4 cup finely chopped sweet red peppers
• 3/4 cup finely chopped sweet green peppers 
• ​3/4 cup crumbled feta cheese
• 1/2 cup rice vinegar
• 6 ounces (8 cups, not packed) mixed salad greens
• 3/4 cup Feta Cheese Dressing
• 1 cup very finely julienned red onions, about 1/16 inch wide and 2 inches long, for garnish

Roasted-Shrimp and Penne Pasta Salad

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• 2 cups coarsely chopped boiled Louisiana shrimp (any size), or crawfish or 2 cups minced cooked chicken or steak (boiled, broiled, or grilled)
• 1/2 bunch green onions, minced
• 1/2 cup minced celery
• 1/2 cup red pepper, cut into strips
• 1/2 cup lettuce, cut into strips
• 4 hard-boiled eggs, finely chopped
• 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
• 1 tablespoon fresh lemon juice
• freshly ground black pepper, to taste
• 8 large iceberg or Boston lettuce leaves