• 1½ pounds eggplant, cut into ½-inch pieces
• ½ teaspoon salt
• ¾ cup V8 juice
• ¼ cup red wine vinegar, plus extra for seasoning
• 2 tablespoons packed brown sugar
• ¼ cup chopped fresh parsley
• 3 anchovy fillets, rinsed and minced
• 1 large tomato, cored, seeded, and chopped
• ¼ cup raisins
• 2 tablespoons minced black olives
• 2 tablespoons extra-virgin olive oil
• 1 celery rib, chopped fine
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 1 small onion, chopped fine
• 1/4 cup pine nuts, toasted

Sicilian Caponata

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Remoulade Dressing

• 2 large egg yolks
• ¼ cup vegetable oil
• ½ cup finely chopped scallions
• ½ cup finely chopped celery
• ¼ cup chopped fresh parsley leaves
• ¼ cup prepared horseradish
• ¼ lemon, seeded and cut up (rind included)
• 1 bay leaf, crumbled
• 2 tablespoons Creole mustard
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon Tabasco sauce
• 1 tablespoon minced garlic
• 3 tablespoons capers
• 2 teaspoons sweet paprika
• 1 teaspoon salt
•  

Crab and Corn Fritters

• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• salt to taste
• 2 large eggs, beaten
• ½ cup buttermilk, plus more as needed
½ tablespoons fresh lime juice
• 4 tablespoons (½ stick) butter
• ½ cups corn kernels (fresh or thawed frozen)
• ½ cup finely chopped red bell pepper
• 2 scallions (part of green tops included), finely chopped
• 1 pound fresh lump crabmeat, picked over for shell and cartilage and flaked
• Vegetable oil for shallow frying

Crab and Corn Fritters Remoulade

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• 1 pound jumbo shrimp (16/20 count)
• 2 tablespoons olive oil
• ¼ cup sliced green onions
• 3 garlic cloves, thinly sliced
• 1 tablespoon grated fresh ginger
• ½ teaspoon fine sea salt
• fresh black pepper
• ¼ cup peanuts
• ½ teaspoon chile powder
• ½ teaspoon ground coriander
• 2 tablespoons sriracha
• 1 teaspoon Cholula hot sauce
• 1 tablespoon unsalted butter
• ¼ cup fresh cilantro leaves, coarsely chopped
• ¼ cup fresh mint leaves, coarsely chopped
• juice of 1 lime

Peel-N-Eat Shrimp

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• 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

Click image to enlarge; Arena Creative