• 4 tablespoons lemon zest
• ½ cup lemon juice 
• 4 teaspoons ginger, peeled and minced 
• 4 teaspoons light brown sugar, firmly packed
• 1 tablespoon peanut or other cooking oil
• salt to taste
• 4 small dried hot peppers, seeds removed
• 3 pounds boneless, skinless chicken thighs

Lemon-Ginger Grilled Chicken

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• ½ cup whole milk
• 1 large egg
• 2 cups panko crumbs
• 4½ ounces andouille sausage,* casing removed and sausage minced in a food processor
• 1 ½ teaspoons Creole seasoning
• 6 mahi-mahi fillets (8 ounces each), about 1 inch thick at the thickest part
• 1½ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup clarified butter, divided
• Your favorite tartar sauce, for serving
  
  
  
  *If unavailabe, smoked sausage may be substituted

Mahi-Mahi with Andouille Crust

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BARBECUE SAUCE 

• 3 tablespoons (45 ml) olive oil 
• 2 cups (320 g) finely diced yellow onion 
• 1 cup (120 g) finely diced celery 
• ½ cup (8 g) chopped fresh cilantro leaves 
• ¼ cup (40 g) minced garlic 
• 2½ cups (550 g) chili sauce 
• 1/a cup (80 ml) sugarcane vinegar 
• ½ cup (170 g) sugarcane molasses 
• 2 tablespoons (30 g) Worcestershire sauce 
• 1 cup (225 g) light brown sugar 
• 4 chipotle peppers in adobo sauce, chopped, with 1 tablespoon (15 ml) of the sauce 
• 1 tablespoon (7 g) smoked paprika 
• 1 tablespoon (9 g) mustard powder 
• 2 tablespoons (20 g) Cajun Seasoning Blend 

CHICKEN 

• 4 chickens (3 to 4 pounds, or 1.4 to 1.8 kg each), halved lengthwise 
• 2 cups (576 g) salt 
• ¼ cup (60 ml) olive oil 
• 1 cup (150 g) Cajun Seasoning Blend
• ½ cup (96 g) lemon pepper seasoning 
• ¼ cup (36 g) garlic powder 

GRILLED CHERRY BOMB SALAD 

• 1 jar (10 ounces, or 280 g) spicy red pepper jelly 
• 2 tablespoons (28 ml) sugarcane vinegar 
• 1 tablespoon (15 ml) freshly squeezed lemon juice 
• 1 tablespoon (21 g) Creole mustard or other coarse-grained mustard 
• ½ cup (120 ml) extra-virgin olive oil, plus more for finishing 
• Kosher salt and freshly ground black pepper 
• 24 large cherry tomatoes or small Roma tomatoes 
• 2 heads of romaine lettuce, leaves separated 
• 12 large spring onions, green stalks attached, or green onions

Firecracker Barbecue Chicken with Grilled Cherry Bomb Salad

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• 3 tablespoons vegetable oil, divided 
• 1 tablespoon capers, drained 
• 6 large spears asparagus, with bottom third of each spear peeled 
• 2 (5- to 6-ounce) flounder or other thin fish fillets (alternatives are sheepshead, snapper, or trout) 
• vegetable oil spray 
• ½ cup very finely grated Parmesan cheese 
• 2 tablespoons salted butter 
• 1 lemon, juiced
• 1 teaspoon minced parsley 
• 4 ounces jumbo lump crabmeat, picked through 

Parmesan Crusted Flounder with Crabmeat

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SHRIMP

• ½ cup panko (Japanese) bread crumbs
• 1 tablespoon chopped fresh cilantro leaves
• ⅔ cup rice flour or cornstarch
• ½ cup unbleached all-purpose flour
• ¼ teaspoon baking soda
• 4 ounces light beer
• 6 tablespoons canola oil
• 1 pound large (21/25 count) shrimp, peeled and deveined
• 1 lemon, thinly sliced
• Coarse kosher salt and freshly ground black pepper
  
   

SPICY KETCHUP

• 1 tablespoon pure olive oil
• 1 sweet onion, grated
• 1 garlic clove, mashed to a paste with salt (see note, below)
• 1 (14.5-ounce) no-salt-added canned tomatoes with juice, pureed
• 1 tablespoon tomato paste
• ¼ cup sherry vinegar
• 1 tablespoon honey
• 1 tablespoon smoked hot paprika
• Coarse kosher salt and freshly ground black pepper

Beer-Battered Shrimp (Lighter)

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• 6 tablespoons (¾ stick) unsalted butter
• 2 teaspoons kosher salt, plus more to taste
• 1 pound medium or large shrimp, shelled, shells reserved
• ¾ cup dry white wine
• 2 tablespoons Pernod or brandy
• 3 sprigs fresh thyme 1 bay leaf
• 2 celery stalks, chopped, leaves reserved for garnish
• 2 large leeks (white and light green parts only), chopped
• 2 garlic cloves, chopped
• 1 fennel bulb, finely chopped, fronds reserved for garnish
• ¼ cup Iong-grain rice
• 2 tablespoons tomato paste
• Pinch of cayenne pepper
• Fresh lemon juice to taste

Rustic Shrimp Bisque

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Brine

• ½ cup kosher or sea salt (not iodized)
• ⅓ cup sugar
• ⅓ cup medium-hot chile powder
• 2 quarts warm water
• 1½ pounds large cleaned Louisiana shrimp

Sauté

• 4 tablespoons canola oil
• 4 large garlic cloves, ⅛ inch dice
• 1 4-inch piece of peeled fresh ginger, ⅛ inch dice
• salt and black pepper to taste
• 4 teaspoons sugar

Plumped Ginger-Caramel Shrimp

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• 1 cup of chopped onions
• 1 cup of chopped celery
• ¼ cup of chopped bell pepper
• ¼ cup of butter or oleo
• salt, black pepper, and cayenne pepper to taste
• ½ cup of chicken broth
• 12 slices of day-old bread, toasted
• 1 pound of crab meat
• 1 cup of cooked shrimp, peeled and chopped
• 2 eggs, beaten
• ½ cup of chopped green onion tops
• ½ cup of chopped parsley
• Bread crumbs

Seafood-Stuffed Crabs

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1 pound cleaned Louisiana shrimp

Marinade for shrimp

• 1 tablespoon soy sauce
• 2 teaspoons rice wine or dry sherry
• 1 teaspoon fresh ginger, minced
• ¼ teaspoon sesame oil
• 1 teaspoon hot chili oil
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Other Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon hot chili pepper oil
• 2 or 3 whole hot chili peppers (dried)
• 1 yellow onion, sliced
• 1 bell pepper, diced into ½ inch pieces
• 1 cup chicken broth
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 2 tablespoons rice wine or dry sherry
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• ½ cup roasted peanuts
• Hot cooked rice, for serving

Kung Pao Shrimp

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• 3 tablespoons table salt for brining 
• 2 tablespoons sugar 
• 1½ pounds (16 to 20 per pound). peeled, deveined, tails removed, shells reserved 
• 2 tablespoons extra-virgin olive oil. divided 1 cup dry white wine 
• 4 sprigs fresh thyme 
• 3 tablespoons lemon juice plus lemon wedges for serving
• 1 teaspoon cornstarch 
• 8 garlic cloves, sliced thin 
• ½ teaspoon red pepper flakes 
• ¼ teaspoon pepper 
• 4 tablespoons unsalted butter, cut into ½-inch pieces 
• 1 tablespoon chopped fresh parsley

Italian Shrimp Scampi

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