• 3 lbs shrimp (21 - 25 count), peeled and deveined
• 2 tablespoons vegetable or canola oil
• 1 large red bell pepper, sliced into very thin 1½ -inch long strips
• 4 green onions, thinly slices (white and green parts kept separate)
• 1/2 cup fresh cilantro, chopped
• 4 large garlic cloves, minced
• 1/2 teaspoon red pepper flakes, crushed
• 1 can (14.5 ounces) petite diced tomatoes, drained
• 1 can (14 ounces) light coconut milk
• 2 tablespoons fresh lime juice
• salt

Spicy Coconut Shrimp Stew

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Marinade

• ¼ cup fresh lime juice
• ¼ cup chopped cilantro
• 2 cups tomato juice
• 1 cup chopped red onion
• 1 tablespoon chili powder, Ancho preferred

Sauce

• ½ cup jarred Salsa Verde
• ½ cup low fat sour cream

Grilled Shrimp Tacos

• 24 medium Louisiana shrimp, peeled, deveined, tails left on (optional)
• salt and pepper to taste
• 8 6-inch corn taco shells
• ½ pound red cabbage, shredded
• 1 cup cilantro, chopped
• lime wedges for serving
• 8 metal skewers for grilling

Grilled Shrimp Tacos

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• 1 recipe Cashew Pie Crust, blind baked and cooled, (recipe follows)
• 2½ cups milk
• ¾ cup sugar
• 4 eggs, whisked
• ¼ cup cornstarch
• ½ stick unsalted butter, at room temperature
• 1 teaspoon coconut extract, or to taste*
• 1 recipe Lime Meringue, (recipe follows), or whipped cream

Cashew Pie Crust

• 1 stick unsalted butter
• 1¼ cup all purpose flour
• ¼ cup cashews, ground
• Pinch of salt
• Pinch of lime zest
• 1 teaspoon vanilla extract
• 1 egg yolk

Lime Meringue

• For the syrup:
• 1 cup plus 2 tablespoons sugar
• ¼ cup water
• ¼ cup freshly squeezed lime juice

• For the whites:
• 3 large egg whites
• 1 tablespoon plus 1 teaspoon sugar
• Zest of 2 limes

Emeril's Delmonico Coconut Cream Pie

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• 2 cups mayonnaise
• 1 teaspoon smoked paprika
• 1 tablespoon finely minced jalapeño or serrano chili, optional (omit seeds for less heat)
• Zest and juice of one lime
• 1 tablespoon finely minced garlic
• 18 slices thick cut smoked bacon, halved crosswise
• 36 large Louisiana shrimp, peeled and deveined and butterflied, tails left intact
• Creole seasoning to taste
• 2 cups shredded Pepper Jack cheese
• wooden toothpicks and skewers, as needed; soak in water for 30 minutes prior to use

Cheesy Bacon Shrimp

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• 1/2 cup Panang curry paste (or to taste)
• 2 tablespoons vegetable oil
• 1 medium onion, cut in strips
• 1/2 pound sliced shiitake mushrooms
• 4 cups coconut milk
• 4 boneless, skinless chicken breasts, cut in thin strips
• 2 tablespoons palm (or light brown) sugar, or to taste
• 2 tablespoons fish sauce (or to taste)
• 6 keffir lime leaves (or zest of 2 limes)
• 2 fresh, red chile peppers, sliced
• torn Thai basil leaves
• hot cooked white rice, for serving

Panang Curry with Chicken

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• 1/2 pound shrimp, peeled and deveined large 
• 1 Ruby Red grapefruit
• 2 teaspoons chile paste (optional)
• ​2 tablespoons fresh lime juice
• ​1 tablespoon fish sauce
• ​2 teaspoons sugar
• ​1 jalapeno chile, thinly sliced (discard seeds for less heat)
• 1 tablespoon fresh mint, minced
• ​2 tablespoons fried shallots
• ​1 tablespoon fried garlic
• ​2 tablespoons roasted peanuts, crushed
• ​1/4 cup chopped cilantro, for garnish

​NOTE: Fish sauce and fried shallots and fried garlic are readily available in most well-stocked grocery stores, or check your local Asian market

Yam Som Shrimp & Grapefruit

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• 1 lb dried black beans
• ​4 cups chicken broth
• ​1 cup chorizo sausage, chopped
• ​2/3 cup yellow onion, diced
• ​2 tablespoons garlic, minced
• ​1 jalapeno, stemmed, seeded and minced
• ​1 teaspoon ground cumin
• ​1 teaspoon chili powder
• ​1 egg, lightly beaten
• ​2 tablespoons cilantro, chopped
• ​1 1/2 tablespoons fresh lime juice
• ​1 teaspoon salt
• ​1/2 cup cornmeal
• ​1/2 cup sour cream

Black Bean Cakes and Chorizo

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• 1½ ounces Southern Comfort
• ​1½ ounces cranberry juice
• ​1 squeeze of lime

Scarlett O'Hara

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• 3 tablespoons extra-virgin olive oil
• ​1/2 cup fresh chorizo sausage, casing removed
• ​1 cup minced onions
• 3 cloves garlic, thinly sliced
• ​1/2 teaspoon dried marjoram
• ​1/4 teaspoon cumin
• ​1/2 teaspoon dried oregano
• ​1 1/2 teaspoons smoked paprika
• ​1/4 teaspoon hot sauce
• ​1 1/2 cups chicken broth
• ​3/4 cup 1/4-inch diced sweet potatoes
• ​1 tablespoon masa harina (available in specialty and Hispanic markets)*
• 1 cup water
• 1 cup cooked hominy
• ​1/4 cup 1/4-inch diced yellow bell pepper
• ​1/4 cup 1/4-inch diced red bell pepper
• ​3 tablespoons tomato purée
• ​1 teaspoon fresh chopped parsley
• ​salt and pepper to taste
• ​Shrimp in Brown Butter Vinaigrette (recipe follows)
• ​zest of 2 oranges

*NOTE: As a substitute, grind stale or dry corn tortillas in a food processor until a fine powder is achieved.

​Shrimp in Brown-Butter Vinaigrette

• 12 jumbo Louisiana shrimp
• 1 stick unsalted butter
• 1/2 cup diced shallots
• 1 tablespoon fresh chopped rosemary
• 1/2 teaspoon dried oregano
• 1 1/2 tablespoons smoked paprika
• 1/2 cup sherry vinegar
• juice of 2 oranges
• 2 tablespoons lime juice
• 2 tablespoons honey
• salt, black pepper, and cayenne to taste

Pan-Roasted Shrimp with Brown-Butter Vinaigrette and Chorizo-Hominy Stew

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• 1 1/2 ounces of gin
• ​1 lime wedge, juiced
• ​2 ounces of club soda
• ​Additional lime wedges, to garnish

Gin Rickey

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