• 1 dozen fresh Gulf oysters, shucked, liquor and bottom shells reserved
• 2 cups rock salt
• 1 tablespoon fresh lemon juice
• 1 tablespoon tarragon vinegar
• 1/2 teaspoon dry mustard
• 1/4 teaspoon celery seeds
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 strips bacon, cut unto 1-inch pieces

Broiled Gulf Oysters

Video of Cooking Demonstration Available

Shrimp

• 3 cups Louisiana satsuma juice or freshly squeezed orange juice, in all
• 1 pound extra large (16-20 count) Gulf shrimp, peeled and deveined
• 2 bulbs fennel, thinly shaved
• 2 teaspoons chile flakes
• salt and freshly ground black pepper to taste

Mignonette

• 1 cup Louisiana satsuma or freshly squeezed orange juice
• 4 shallots, minced
• 1 bunch chives, minced
• 1/2 cup white balsamic vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons sugar
• 1/2 teaspoon freshly ground black pepper

Citrus-Poached Gulf Shrimp 
over Shaved Fennel Salad 

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• 3 cups coconut milk
• 1 cinnamon stick
• 2 star anise
• 1 tablespoon chile flakes
• 4 sprigs cilantro
• zest and juice of 2 limes
• 3 tablespoons sugar
• 2 pounds jumbo lump Gulf crabmeat, picked over
• salt and freshly ground black pepper to taste
• 4 green onions, sliced into thin rings
• 12 Bibb lettuce leaves

Coconut Crab in Bibb Lettuce Wraps

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Syrup

• 1¼ cups local honey
• 1/2 cup Steen's cane syrup
• 1/2 cup sherry vinegar
• 1/2 cup bourbon
• 1 tablespoon finely chopped fresh ginger
• 1 teaspoon toasted cumin seeds
• 1 tablespoon finely chopped shallots
• 2 sticks cold unsalted butter, cut into small pieces

Flap Jacks

• 1 cup cornmeal
• 1 cup flour
• 2 tablespoons freshly ground black pepper
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons kosher salt
• 1/4 cup sour cream
• 2 eggs
• 1 cup buttermilk

Pecans

• 1 cup Louisiana pecans
• 1/2 stick butter, melted
• salt and freshly ground pepper, to taste

Shrimp

• 36 jumbo (10 count) Gulf shrimp, peeled and deveined, heads and tails left on
• 1/2 cup olive oil
• salt and freshly ground pepper to taste

Garnishes

• sprigs of fresh mint
• 2 cups arugula
• 1 pint Louisiana strawberries, washed, trimmed and sliced

Louisiana Shrimp with Black Pepper Flapjacks

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Shrimp:

• 16 large (16-20 count) Gulf shrimp, peeled and deveined
• 4 tablespoons olive oil
• 1/2 teaspoon chopped garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt

Sauce:

• 2 tablespoons finely chopped shallots
• 1 teaspoon orange zest (no pith)
• 1/4 cup orange juice
• 1/2 cup white wine
• 2 tablespoons sherry wine vinegar
• 1 teaspoon ground coriander
• 1/1/2 sticks butter, softened
• 1 tablespoon chopped cilantro
• salt and freshly ground pepper, to tastse

Black Bean Cake:

• 1/2 pound black beans, soaked at least 2 hours or overnight; drained
• 1 small green bell pepper or poblano, chopped
• 1 small onion, chopped
• 1 jalapeño pepper, chopped
• 1 teaspoon garlic minced
• 1 tablespoon honey
• 1 tablespoon cider vinegar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• salt
• 1/2 cup all purpose flour

Grilled Gulf Shrimp with Black Bean Cake

Video of Cooking Demonstration Available

Oysters

• 1 bag ZAPP'S Crawtator Chips 
• 2 cups instant potato flakes
• 1/8 cup Creole seasoning
• 1 cup Panko bread crumbs
• 25 Gulf oysters (shucked and picked free of shells)
• Oil for frying
• salt and pepper to taste 

Red Bean Gravy

• 1 stick butter
• 4 pieces sliced bacon, cut into small strips
• 1 onion, diced
• 2 garlic cloves, minced
• 2 stalks celery, diced
• 1 bell pepper, diced
• 2 cups half and half
• 2 cups chicken stock
• 2 cups cooked red beans
• 1/4 tablespoon fresh thyme, chopped
• 1/4 tablespoon fresh oregano, chopped
• 1 tablespoon Louisiana-style hot sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Creole seasoning
• salt and pepper to taste

 Crawtator Crusted Gulf Oysters with Red Bean Gravy

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