• 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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• 1 (7-oz) can chipotle peppers in adobo sauce
• ​4 tablespoons olive oil, in all
• ​1/4 cup garlic, finely minced
• ​1½ pounds shrimp, cleaned (deveined if desired)
• ​1 teaspoon dried oregano
• ​salt and pepper to taste

Chipotle Shrimp

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• Vegetable oil
• 4 tablespoons chopped green pepper
• 4 tablespoons chopped onion
• 4 tablespoons  chopped celery
• 1/2 teaspoon black pepper
• 1 teaspoon Creole seasoning
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 1 dash Tabasco
• 3 oz. Abita Andygator beer
• 1 lb. crawfish tails
• 1 to 1 ½ cups dry bread crumbs
• Flour
• Egg wash 
• Corn flour
• 16 tomato slices

Note: Andygator beer is a pale malt brew made with German yeast and Liberty hops and fermented to a dry finish.

Abita Crawfish Cakes

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• 12 ounces beer
• 1 cup malt vinegar
• 1/2 cup vegetable oil
• 1/2 cup fresh lime juice
• 2 tablespoons sugar
• 2 tablespoons kosher salt
• 4 fresh bay eaves
• 1 teaspoon peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons hot sauce e.g. Crystal or Louisiana
• 2 lbs large shrimp, peeled, deveined, tails on (optional)
• 2 large sweet onions, thinly sliced
• 1 carrot, thinly sliced on bias
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh flat-leaf parsley, chopped

Pickled Shrimp With Beer And Lime

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This image is missing the cilantro and parsley garnish.

• 1 pound medium Louisiana shrimp (about 36) shelled and deveined, shells reserved
• ​1/2 cup water
• ​2 teaspoons Tabasco pepper sauce
• ​1 tablespoon ketchup
• ​1 teaspoon salt
• 1½ teaspoons sugar
• pinch of white pepper
• 4 tablespoonsolive oil
• ​1 small green pepper, cut into 1/2" cubes
• ​1 small red or yellow pepper, cut into 1/2" cubes
• ​4 garlic cloves, minced
• ​1/2 cup diced onion
• ​1 tablespoon white wine

Hottest Shrimp

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• 2 dozen oysters, fresh in shell preferred
• 1 cup flour
• ​2 eggs
• ​1 teaspoon Dijon mustard
• ​1 teaspoon salt
• ​1 cup fresh dried bread crumbs
• ​1/2 cup Parmesan cheese, freshly grated
• ​1 teaspoon freshly ground black pepper
• ​1 tablespoon chopped parsley
• ​12 cups peanut oil (2 48 ounce containers)

Parmesan Fried Oysters

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For the Shrimp:

• olive oil or butter, as desired
• 1 pound medium Louisiana shrimp, headed, peeled and deveined
• ​1 tablespoon coarsely chopped garlic
• salt and pepper, to taste
• lime wedges, for garnish
• ​minced cilantro for garnish

For the Vinaigrette:

• ​1 bunch cilantro, rinsed and stemmed
• ​1 hot pepper, coarsely chopped (remove seeds for lower heat)
• ​2 cloves garlic, coarsely chopped
• ​1 tablespoon honey or agave nectar
• ​juice of 1 lime
• ​1 cup olive oil
• ​1/3 - 1/2 cup cane or champagne vinegar
• salt and pepper to taste

Shrimp with Cilantro Vinaigrette

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• 2 lbs Louisiana shrimp, peeled and deveined
• 3 tablespoons olive oil
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper (optional)
• 3/4 cup buffalo sauce or hot sauce
• 1 stick butter, melted
• salt, to taste

Shown with Blue Cheese Dip

Buffalo Shrimp

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• 1 (8 ounce) skinless, boneless chicken breast half
• 1 tablespoon olive oil or butter
• 1/4 cup cilantro
• 1/2 onion cut into slices
• 1 lime for juice
• 4 tablespoons water
• Taco seasoning
• 1 can black beans
• 8 ounces corn tortilla chips (“On the Border” chips are my favorite)
• 1½ cups grated pepper Monterrey Jack cheese
• Jalapenos 
• 1/4 cup green onions, chopped
• 1/2 cup sour cream
• Fresh Salsa

Spicy Chicken Nachos

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•  1 Muffaletta Bread
• Cousins Spinach Vinaigrette
• Shredded Parmesan cheese
• 1 lb. ham, sliced
• 1 1/2 grated Mozzarella cheese
• 16oz jar artichoke hearts (not marinated), chopped
• 4 oz Kalamata olives
• 4 oz black olives
• 1/2 to 1 cup Feta cheese

Greek Muffaletta

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