• 6-12 freshly shucked Louisiana oysters
• 6 slices of jalapeno
• 2 slices of bacon, cooked and sliced in 1 inch strips
• 6 oz cocktail sauce
• 3 oz shredded mozzarella cheese

Cocktail sauce for the order of 6:

• 4 oz. ketchup
• 1 T. finely chopped celery
• 1 ½ T. horseradish
• ½ T. lemon juice
• Dash Worcestershire sauce
   

• 2 1/2 pounds fresh Louisiana shrimp, peeled and deveined
• 2 ounces tequila
• 1 cup fresh lime juice
• 1/4 cup red onion, very finely diced
• 1 red bell pepper, very finely diced
• 1 avocado, diced
• 1 bunch cilantro, chopped fine
• Sea salt, to taste
• 1 fresh jalapeño pepper
• 2 plantains
• 6 cups vegetable oil

 Tequila Lime Shrimp Ceviche

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• 1 pound jumbo lump crabmeat, picked over for shells
• ½ cup mayonnaise
• ¼ cup panko
• ¼ cup finely chopped green onions
• 2 tablespoons minced fresh chives
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• 1 ¼ teaspoons salt, plus more for seasoning breading
• ½ teaspoon cayenne
• ¾ teaspoon ground white pepper
• ½ cup flour
• 1 large egg
• 1 tablespoon milk
• 1 cup fine dry breadcrumbs
• Vegetable oil, for frying
• 1 cup Crème Fraiche
• 3 tablespoons lemon juice
• 2 teaspoons yellow mustard seeds
• ½ cup bread and butter pickles, roughly chopped, for garnish
• ½ cup pickled onions, roughly chopped, for garnish

Emeril’s Delmonico Crab Cakes with Mustard Crème Fraiche

• 5 ounces pepper jelly
• 2 tablespoons honey
• 1 1/2 tablespoons apple cider vinegar
• Pinch or two cayenne pepper
• 1/4 teaspoon granulated garlic
• 12 tablespoons butter, in all
• 15 (U-12 count) shrimp
• Cajun seasoning, to taste
• 6 tablespoons red onion, sliced thin
• 6 tablespoons red bell pepper, sliced thin
• 6 tablespoons green bell pepper, sliced thin

Shrimp:

• 24 Jumbo Louisiana shrimp, heads on
• 1 ¼ cups virgin olive oil
• 8 cloves fresh garlic, sliced thin
• 1/3 cup chopped green onions
• 4 sprigs fresh rosemary
• 2 cups white wine
• ¼ cup Italian seasoning
• 2 teaspoons blackening seasoning
• 2 teaspoons lemon pepper
• ¼ cup fresh basil
• ¼ cup Worcestershire sauce
• 1/3 cup butter
• 3-4 lemons, juiced

Fried Creole Tomatoes:

• 6 sliced Creole tomatoes
• 2 cups milk
• 4 eggs
• 2 cups all-purpose flour
• 2 cups Italian breadcrumbs
• Oil for frying

• 2 cups cornmeal
• 1 cup flour
• 1 cup corn flour
• 1 tsp baking soda
• 0.5 tsp salt
• 2 oz sugar
• 1.5 cups buttermilk
• 4 oz of Abita beer
• 2 eggs
• 2 oz small dice tasso
• ¼ tsp of baking powder
• 10 ea 10/15 shrimp peeled with tail intact
• 10 bamboo skewers (6 inch)

Hot Sauce Buerre Blanc

• 1 cup heavy whipping cream            
• 1 pint reduced Crystal hot sauce
• 4 oz unsalted butter

Pepper Jelly

• 1 cup corn syrup
• 1 cup distilled white vinegar 
• 1 oz green bell pepper (brunoise)     
• 1 oz yellow bell pepper (brunoise)    
• 1 oz red bell pepper (brunoise)
• ½ tsp crushed pepper flakes
• ¼ tsp fresh ground black pepper corns

• 12 hard-cooked eggs (method follows)
• 1/3 cup mayonnaise 
• 1 teaspoon prepared mustard
• 1/2 teaspoon Worcestershire sauce 
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• cayenne pepper
• 2 tablespoons bacon bits (options)

• 1/4 pound butter
• 1 quart pecans
• 2 teaspoons Worcestershire sauce
• 4 tablespoons your favorite Louisiana-style hot sauce
• 1 teaspoon cinnamon
• 2 tablespoons sugar
• 1 tablespoon Kosher or sea salt

Sweet Hot Pecans

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Batter

• 1 cup all-purpose flour
• 1/4 cup plus 2 tablespoons corn starch
• 1 tablespoon baking powder
• pinch of salt
• pinch of pepper
• 1 cup Abita amber beer
• vegetable oil for frying as needed

Filling

• 1/2 cup Louisiana blue crab meat, picked through for shells
• 1/2 cup mascarpone cheese
• 1/4 cup chives
• 1 shallot, very small diced
• 2 teaspoons salt
• pinch of pepper

Blue Crab Beignets

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• 2 pounds peeled shrimp
• 2 medium red onions, sliced into thin rings
• 1/2 cup cubed green bell pepper
• 1/2 cup cubed red bell pepper
• 1½ cups vegetable oil
• 1½ cups white vinegar
• 1/2 cup sugar
• 1½ teaspoons salt
• 1½ teaspoons celery seed
• 4 whole cloves garlic
• 2 tablespoons capers with juice

Pickled Shrimp and Peppers

Click image to enlarge