• 3 garlic cloves
• 4 tbsp Spanish olive oil
• 1 Spanish onion, halved and finely chopped
• 14 oz/400 g canned great Northern, lima, navy, or cannellini beans, drained and rinsed
• 4 tomatoes, diced
• 4 thick slices country bread
• 10 oz/280 g cooked, shelled shrimp
• salt and pepper to taste
• watercress, to garnish

Shrimp & White Bean Toasties

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Royal Red shrimp caught off the coast of Florida and Alabama at a depth of more than 1,000 feet, making them really salty and sweet. Chef Link writes that he didn’t believe the hype when he first heard about them but that, after tasting them, he has to admit that they’re better than regular Gulf shrimp. They are, alas, also hard to find; substitute Louisiana shrimp and generously salt the cooking water.

• 1 pound Royal Red shrimp, shell and head on
• ½ pound (2 sticks) unsalted butter
• Grated zest and juice of 1 lemon
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 1 (3-inch) rosemary sprig
• ½ teaspoon black pepper
• ¼ teaspoon cayenne

Royal Reds

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• 3½    pounds chicken wings (about 18 pieces)

For the rub:

• 2    teaspoons kosher salt
• 1½    teaspoon ground cinnamon
• 1½    teaspoon ground cumin
• 1½    teaspoon garlic powder
• 1    teaspoon cayenne pepper (optional)

For the basting sauce:

• 1    9-ounce jar mango chutney (or other jam or marmalade)
• 3-4    tablespoons balsamic vinegar

Sticky, Spicy, Sweet Wings

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• 12    cups water
• 2    cups rice wine vinegar
• 1    cup sugar
• ⅔    cup kosher salt
• 8    cloves garlic, minced
• 5    bay leaves
• 1    pound extra jumbo shrimp, peeled and deveined
• 4    cups ice

Perfect Poached Shrimp

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• 4 (6-ounce) boneless skin-on chicken thighs, pounded to ½-inch thickness
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• Alabama White Barbecue Sauce (recipe follows)

Alabama White Barbecue Sauce

• 1 cup mayonnaise
• ½ cup white or cider vinegar 2 tablespoons cane syrup
• 1 tablespoon prepared horseradish
• 1 teaspoon black pepper
• 1 teaspoon fresh lemon juice ½ teaspoon kosher salt
• ¼ teaspoon cayenne
• ½ jalapeño, stemmed, seeded, and minced
• 1 tablespoon minced pickled chiles

Combine the ingredients in a bowl and whisk together. Refrigerate for at least 1 hour and up to 8 hours before serving.

Grilled Chicken on a Stick

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• all-purpose flour, for rolling out the dough 
• 1 box (17.3 ounces) frozen puff pastry, both sheets thawed according to package directions
• 2½ cups shredded cooked chicken (rotisserie chicken is fine)
• 1 cup pesto sauce, home made or good-quality store-bought
• 1 cup frozen peas, unthawed 
• 1 large egg, beaten 
• 2 tablespoons grated Parmesan cheese 
• Freshly ground black pepper

Pesto Chicken Turnovers

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• 1 cup pepper jelly
• 2 tablespoons rice or cane vinegar
• salt and hot pepper flakes to taste
• cooking oil, as needed
• 24 large Louisiana shrimp, cleaned, tails left intact
• 24 skewers
• 2 cups Seasoned Flour, in all (click for recipe)
• ¼ cup corn starch
• 2 egg yolks
• 2 cups ice water
• 1/4 cup sesame oil

Tempura Shrimp

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• 1 tablespoon butter
• 3 green onions, white and green parts, minced
• 1 cup crabmeat, picked over
• 3/4 cup panko, in all
• 1 teaspoon minced garlic
• 1 teaspoon Creole mustard 
• Creole seasoning, salt, and pepper to taste
• 2 large eggs
• 16 crab fingers
• 2 tablespoons buttermilk
• vegetable oil for frying 
• Hot sauce, tartar sauce, cocktail sauce, for serving

Stuffed Crab Fingers

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• 2 tablespoons unsalted butter
• ¼ cup diced yellow onion
• ½ red bell pepper, seeded and diced 
• 2 jalapeños, seeded and diced 
• 2 cloves garlic, minced 
• 1 cup lager, such as Lone Star or Corona 
• 1 cup water 
• 8 ounces cream cheese, at room temperature 
• 1 pound white American cheese, shredded 
• 1 pound lump crabmeat 
• 2 tablespoons chopped fresh cilantro 
• 1 tablespoon fresh lime juice, plus 1 teaspoon grated lime zest 
• ½ teaspoon kosher salt ¼ teaspoon cayenne 
• guacamole, for topping 
• tortilla chips, for serving 

Gulf Coast Crab Queso

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• 1 teaspoon bacon grease
• ¼ medium yellow onion, chopped 
• 2 cloves garlic, chopped 
• 2 ounces dried ancho chiles, seeded and rehydrated
• ½ (10-ounce) can diced tomatoes with green chiles, with juices 
• 1 teaspoon dried oregano 
• 1 teaspoon ground cumin 
• Pinch of ground allspice 
• Pinch of cayenne 
• 1½ cups water 
• 1 pound ground beef, preferably coarsely ground 
• ½ teaspoon kosher salt 
• ½ teaspoon black pepper 

QUESO 

• 1 pound brick cheese, cubed
• ½ (10-ounce) can diced tomatoes with green chiles, with juices 
• ¼ cup pickled jalapeños 
• ¼ cup diced yellow onion 
• tortilla chips, for serving

Chili Parlor Queso

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