• 4 tomatoes, about 1 ½ pound (750 g) 
• Salt and freshly ground pepper 
• 6 tablespoons (3 fl oz/90 ml) olive oil 
• 1 pound (500 g) medium-sized shrimp, peeled and deveined 
• 1 tablespoon finely chopped garlic 
• 1 tablespoon sherry vinegar 
• 2 tablespoons chopped fresh parsley 
• cayenne pepper to taste

Sautéed Shrimp with Fried Garlic and Baked Tomato

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This recipe is based on the Barbecue Shrimp entrée recipe in Ralph Brennan’s New Orleans Seafood cookbook.

• 24 peeled Louisiana shrimp, medium size
• 2 tablespoons Worcestershire sauce
• 1½ tablespoons coarsely ground black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced fresh garlic
• 3 tablespoons water, or as needed
• ½ lemon, seeded
• 1 stick butter cut into 6 to 8 pieces
• 12 soft dinner rolls, for serving

BBQ Shrimp Sliders

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2 tablespoons unsalted butter 

• 2 tablespoons olive oil 
• 8 small bone-in, skin-on chicken thighs, about 2½ pounds (1.25 kg)total 
• Kosher salt and freshly ground pepper 
• 40 cloves garlic, peeled but left whole 
• ¼ cup (2 fl oz/60 ml) dry white wine 
• ¾ cup (6 fl oz/180 ml) low-sodium chicken broth 
• 6 red-skinned potatoes, about ¾ pound (375 g) total, scrubbed but not peeled, quartered 
• 6 fresh thyme sprigs

Chicken with 40 Cloves of Garlic

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• ½ cup olive oil
• 5 cloves garlic, thinly sliced
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 pound cleaned Louisiana shrimp
• 1 tablespoon white wine
• 1 teaspoon cracked black pepper
• 1 pound spaghetti, cooked
• 1 cup pasta cooking water
• ½ cup chopped parsley
• Parmesan, for serving

Garlic Spaghetti with Shrimp

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• 1 head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter
• 4 cloves garlic, peeled and coarsely chopped
• Chicken broth, as needed
• 1/2 to 3/4 cup cream or half-and-half, heated
• salt and freshly ground pepper to taste

Creamy Garlic and Cauliflower Puree

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Traditional Chimichurri Sauce

• Salt and freshly ground pepper 
• 4 cloves garlic, minced 
• 1 tablespoon dried oregano 
• 1 tablespoon dried rosemary, minced 
• 1 tablespoon dried thyme 
• 2 bay leaves, finely crumbled 
• 1 teaspoon chile powder 
• ½ cup white vinegar 
• 2 tablespoons olive oil

Chile-Cilantro Chimichurri Sauce

• ½ cup firmly packed fresh cilantro leaves, coarsely chopped
• ½ cup firmly packed fresh flatleaf parsley leaves, coarsely chopped
• 2 tablespoons coarsely chopped green onion
• 2 teaspoons fresh lime juice
• 2 teaspoons white vinegar
• 2 bay leaves, finely crumbled
• 1 teaspoon seeded and coarsely chopped red or green chile, such as jalapeño or serrano 
• Sea salt and freshly ground black pepper 
• ½ cup olive oil

Parsley-Garlic Chimichurri Sauce

• 1 cup firmly packed fresh flat-leaf (Italian) parsley
• ½ cup red wine vinegar 
• 4 cloves garlic, minced
• 1 teaspoon dried oregano 
• 1 teaspoon paprika
• Sea salt and freshly ground pepper 
• ½ cup olive oil

Chimichurri Sauce

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•  1/4 cup extra-virgin olive oil
•  3 large tomatoes, coarsely chopped
•  1 red and 1 green bell pepper, cored, seeded and coarsely chopped
•  20 cloves garlic, peeled and coarsely chopped
•  coarse salt to taste
•  freshly ground black pepper to taste
•  1 cup chicken stock, vegetable stock or water (or more, to taste)
•  1/2 cup dry white wine
•  2 to 3 tablespoon balsamic vinegar, or to taste
•  4 to 6 slices Italian bread, toasted or lightly dried out in oven
•  grated Parmesan cheese, optional
•  chopped basil and parsley, optional

Garlic and Tomato Soup

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• 2 cups white rice
• 1/2 cup chopped onion
• 2 cloves garlic
• 3 tablespoons cold water
• 5 tablespoons cooking oil
• 4 cups hot water
• 1/2 teaspoon fresh lime juice
• 3 sprigs parsley
• salt

Seasoned Rice

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• 2 pounds fresh black-eyed peas, shelled
• 4 cups water
• salt and freshly ground pepper to taste
• 6 slices bacon, coarsely chopped
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• kernels from 1 ear sweet yellow or white corn
• 2/3 cup cider vinegar
• 1 tablespoon sugar
• 2 cups coarsely choppe ripe tomatoes
• 1 cucumber
• 2 tablespoons fresh lime juice
• ½ cup extra-virgin olive oil
• ¼ cup chopped fresh cilantro 
• 2 teaspoons ground coriander
• about 4 cups watercress sprigs, tough stems removed (2-3 bunches)
• 2 green onions, including tender green tops, finely chopped

Black-eyed Pea and Corn Salad

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FOR THE BRINE

• 2 cups rice wine vinegar
• Zest and juice of 1 lemon
• Zest and juice of 1 orange
• 1/2 cup sugar
• 5 cloves garlic, thinly sliced
• 1 tablespoon coriander seed
• 1 tablespoon mustard seed
• 1 tablespoon peppercorns
• 1 tablespoon red chili flakes
• 2 bay leaves
• Pinch kosher salt

FOR THE SHRIMP

• 12 baby carrots, peeled
• 12 green beans
• 12 pearl onions, peeled
• 12 okra pods
• 2 pounds boiled wild Louisiana shrimp, peeled and deveined

John Besh's Pickled Shrimp

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