• 1½ cups raw or roasted peanuts cashews,pecans, almonds
• 1/2 cups sugar
• ​2 tablespoons butter
• ​1/2 teaspoon vanilla extract

Glazed Mixed Nuts

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• 8 cups popped popcorn (about 1/2 cup unpopped)
• ​3/4 cup packed brown sugar
• ​1/3 cup butter
• ​3 tablespoons light corn syrup
• ​1/4 teaspoon baking soda
• ​1/4 teaspoon vanilla extract
• ​1 1/2 cups peanuts (walnut halves, pecans, cashews or mixed may be substituted)

Party Carmel Corn With Peanuts

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• 2 tablespoons butter
• ​1 lb raw peanuts
• ​1 tablespoon chili powder
• ​2 teaspoons ground cumin
• ​2 teaspoons ground white pepper
• ​1 tablespoon salt or to taste
• ​1/2 teaspoon dried oregano
• ​1/2 teaspoon cayenne pepper
• ​1/2 lb dried cherries ( or raisins)

Note: This image shows raisins rather than the added dried cherries.

Chili Roasted Peanuts With Dried Cherries

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• 3 tablespoons butter melted
• ​2 teaspoons Worcestershire sauce
• ​2 whole large chicken breasts,skinned,boned and cut into 1-inch pieces (about 2 lbs)
• ​2/3 cup cornmeal
• ​1/3 cup Parmesan cheese, grated

Cornmeal Chicken Nuggets

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• 1 cup olive oil
• 1 tablespoon garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 small jalapeño pepper, seeds discarded, finely slivered
• 1/2 cup tarragon vinegar
• 1 pound crab fingers, cooked
• 1/2 cup parsley, finely minced
• 1 cup small cherry or grape tomatoes, halved
• 3/4 teaspoon black pepper
• 3/4 teaspoon kosher salt
• Lemon wedges, for serving
• Crusty French bread, for serving

Marinated Louisiana Crab Claws

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• 2 tablespoons vegetable oil
• 4 2-inch squares jalapeño cornbread (click for recipe)
• 12 large Louisiana shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup shaved purple onion
• 6 tablespoons Spiced Compound Butter (recipe follows)
• 4 tablespoons prepared mayonnaise, or see recipe here

Spiced Compound Butter

• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon sweet paprika
• 1/8 teaspoon cayenne pepper
• 1 stick butter, softened

Cornbread with Spiced Shrimp

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• 12 large eggs
• 1/3 cup mayonnaise 
• 2 tablespoons unsalted butter, at room temperature
• 1 tablespoon Dijon mustard
• Pinch of cayenne pepper
• Coarse salt and freshly ground white pepper
• 2 tablespoons finely chopped fresh tarragon, chives, or chervil, plus leaves for garnish

Virginia Willis' Deviled Eggs

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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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• 4 small bay leaves
• 1 teaspoon black peppercorns
• 1/2 teaspoon celery seed
• 2 tablespoons plus 1 teaspoon fine sea salt
• 1 lb 16/20 shrimp, peeled, tails removed, and deveined
• 5 tablespoons extra-virgin olive oil, preferably with a mild, buttery flavor
• 5 tablespoons good-quality apple cider vinegar
• 5 tablespoons Sercial Madeira or 4 tablespoons fino sherry
• 3 tablespoons juice from 1 juicy lemon
• 2 teaspoons finely grated lemon zest
• 1/2 teaspoon curry powder
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon freshly ground black pepper
• 1 large shallot, thinly sliced (about 3 tablespoons)
• 1 stalk green garlic, white and light green parts thinly sliced (about 3 tablespoons), or 2 small garlic cloves, thinly sliced
• 1 slender celery rib, thinly sliced on the bias (about 1/4 cup)
• 1 slender carrot, peeled and thinly sliced on the bias (about 1/4 cup)

Anson Mills Pickled Shrimp

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• 2 tablespoons Old Bay seasoning
• ​1 pound medium shrimp, peeled
• ​1/2 teaspoon celery seeds
• ​1/4 teaspoon allspice berries
• ​1/2 teaspoon dried red pepper flakes 
• 1 tablespoon sea salt
• ​1 cup extra-virgin olive oil
• ​1/3 cup freshly squeezed lemon juice
• ​2 garlic cloves, minced
• 6 fresh bay leaves or 12 dry
• ​1/4 cup fresh flat-leaf parsley, minced
• ​1/2 medium Spanish onion, thinly sliced

Pickled Shrimp

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