• About 7 tablespoons extra-virgin olive oil
• 1 garlic clove (or more, if you'd like), germ removed and very thinly sliced
• About 8 sprigs fresh thyme, rosemary, mint and/or parsley
• 6 fresh basil leaves, torn or chopped
• Fine sea salt and freshly ground pepper
• 5 tablespoons unseasoned bread crumbs
• 8 oil-packed anchovies, minced
• 1 small lemon
• Pinch of piment d'Espelette or cayenne pepper
• 3 large red and/or yellow boxy bell peppers
• 1 pint cherry tomatoes (25 to 30), halved
• For serving (optional)
• Extra-virgin olive oil
• Ricotta
• Snipped fresh chives or finely chopped other fresh herbs

Oven-Charred Tomato-Stuffed Peppers

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• ½ cup mayonnaise
• ¼ cup stringed and finely diced celery
• 1 tablespoon finely diced roasted and peeled red pepper
• 1 lemon, juiced (about 2 tablespoons)
• 1 teaspoon Chef Paul Prudhomme's Magic Seasoning Blends Shrimp Magic or Home Creole Seasoning (below)
• ¼ teaspoon kosher salt
• 1 tablespoon chopped fresh parsley
• 1 pound boiled Louisiana shrimp, peeled, deveined, and chopped into ½-inch chunks
• 4 large Sally Lunn Rolls or other soft roll
• 1 tablespoon butter (plus more, as needed)

Home Creole Seasoning

Combine:

• 3 tablespoons paprika
• 2 tablespoons table salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 2 teaspoons black pepper
• 2 teaspoons white pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme

Southern Shrimp Roll

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• 1 pound large shrimp, peeled and deveined
• 1 pound bay scallops
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 12 ounces dried calamarata or other short pasta
• 4 tablespoons (½ stick) unsalted butter
• 10 cloves garlic, peeled and sliced
• 1 tablespoon capers, drained
• ½ cup dry white wine
• ½ cup finely grated Parmigiano-Reggiano cheese
• Juice of ½ lemon
• 3 tablespoons finely chopped fresh flat-leaf parsley

The Seafood Tower

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• 1 pound large shrimp
• 6 cloves garlic, minced, divided
• 1 lemon, zested and juiced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes
• 2 cans white beans (drain 1 can)
• 4 tablespoons butter
• ½ cup dry white wine or stock
• 3 cups chicken stock
• ½ cup finely chopped parsley leaves

White Bean Scampi Stew

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• 3 large eggs
• 1 tablespoon salted butter
• Salt and pepper to taste
• ¼ cup Creole Sauce (click for recipe)

Galatoire's Creole Omelette

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• 3 dozen ten to twelve count head-on shrimp
• 1 pound jumbo lump crabmeat
• ½ cup melted butter
• ½ cup finely diced onions
• ¼ cup finely diced celery
• ¼ cup finely diced red bell pepper
• 2 tablespoons finely diced garlic
• ½ cup sliced green onions
• 1 teaspoon dried thyme
• 1 tsp dried basil
• 1 tablespoon Creole mustard
• 1 tablespoon dry sherry
• ½ cup bechamel sauce
• ¾ cup seasoned Italian
• bread crumbs
• salt and cracked black pepper to taste
• ½ cup melted butter ½ cup dry sherry
• 1 cup water

Jumbo Shrimp Viala

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• A selection of vegetables for the boil: Small potatoes, broccolini, artichokes, asparagus, cauliflower, etc. 
• 1 pound large peeled and deveined shrimp
• 4 large eggs
• ¼ cup salt
• 2 lemons
• 1 cup ketchup
• 2 tablespoons prepared horseradish
• 1 teaspoon black pepper
• ½ teaspoon hot chile sauce

Shrimp Cocktail for Dinner

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• ¾ cup (5 oz/155 g) French green lentils, picked over, rinsed, and drained
• 4 cups (32 fl oz/11) chicken stock or prepared low-sodium broth
• 4 Tbsp (2 fl oz/60 ml) olive oil
• 1 red onion, finely chopped
• 1 celery stalk, finely diced
• 1 carrot, peeled and finely diced
• 1 small red bell pepper, seeded and finely diced
• 3 Tbsp fresh lemon Juice
• 2 Tbsp finely chopped fresh flat-leaf (ltalian) parsley, plus sprigs for garnish
• 2 Tbsp finely chopped fresh basil, plus small whole leaves for garnish
• Salt and freshly ground pepper
• 6 salmon fillets, about ½ lb (250 g) each, skinned, rinsed, and patted dry

Roasted Salmon over Warm Lentils

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• Olive oil or canola oil for coating
• 2 Tbsp sweet paprika
• 2 Tbsp ground sage
• 1 Tbsp dried rosemary
• 1 Tbsp garlic powder
• ½ tsp cayenne pepper
• Salt and freshly ground black pepper
• 1 chicken, 3-4 pounds, cut into serving pieces: 4 bone-in or boneless chicken breast halves; or 12 bone-in or boneless chicken thighs
• 1 large handful wood chips or chunks, soaked for 30 minutes and drained

Grilled Chicken with Herb Rub

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• 6 tablespoons reduced-sodium soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons vegetable oil
• 1 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons chopped rosemary
• 4 teaspoons chopped thyme
• 4 teaspoons chopped sage
• 16 double lamb chops (rib or loin), frenched
• 1¾ cup cannellini beans, drained, juices reserved
• 1 tablespoon demi-glace concentrate
• 1 teaspoons lemon zest
• salt and pepper to taste

Broiled Lamb Chops with White Bean and Rosemary Ragout

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