• 1/4 cup dried shrimp (see notes) 2 tabelspoons peeled, finely chopped fresh ginger
• 1/4 cup coconut milk
• 2 tablespoons coconut oil
• 2 medium shallots, peeled and thinly sliced
• 2 fresh bay leaves
• 1 tablespoon hot paprika
• 1 teaspoon turmeric powder
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 2 pounds freshwater prawns OR jumbo shrimo (20 to 30 count), peeled and deveined

Shrimp Pan Roast

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• bay leaves, hot sauce, peppercorns, lemon slices, for boiling the shrimp
• 1/2 pound headless deveined shrimp, shells on
• 8 ounces cream cheese, room temperature
• 1/2 cup mayonnaise
• juice of 1/2 lemon
• 2 teaspoons Worcestershire sauce
• 3 tablespoons chopped green onion
• 2 teaspoons chopped fresh parsley
• 2 teaspoons garlic powder
• salt and black pepper to taste
• crudités, crackers, sliced baguettes, for serving 

Linda's Shrimp Dip

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• 2 tablespoons soy sauce
• 1/4 cup brown sugar
• 1/2 cup water
• 1 jalapeño pepper, minced
• 3 teaspoons grated fresh ginger
• 1 clove garlic, minced, plus 1 tablespoon minced
• 1/4 cup creamy peanut butter
• 2 tablespoons fresh grapefruit juice
• 2 tablespoons fresh lime juice
• 1 tablespoon minced shallot
• 1 tablespoon minced fresh chives
• 1/4 cup olive oil
• 28 large shrimp, shelled and deveined
• 1/4 cup white wine 
• 6 tablespoons unsalted butter
• hot cooked rice, for serving
• sliced green onions, for garnish

Spicy Peanut Butter Shrimp

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• 4 slices bacon, cut into ½-inch pieces 
• 8 green onions, white and green parts separated and thinly sliced crosswise 
• 2 medium baking potatoes, peeled and cut into ½-inch pieces
• 2 tablespoons all-purpose flour
• 3 cups milk
• 1 teaspoon seafood seasoning
• ½ teaspoon dried thyme
• 2 cups water
• 6 ears corn, kernels removed 
• 1 pound large shrimp, peeled and deveined 
• Coarse salt and freshly ground pepper 
• Oyster crackers (optional), for serving

Corn and Shrimp Chowder

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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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• 3/4 oz. (20g) unsalted butter 
• 4oz (115g) andouille, sliced into rounds 
• 4 boneless chicken thighs 
• 1 yellow onion, chopped 
• a bunch of spring onions (scallions), white and green parts separated, chopped 
• 1 green (bell) pepper, chopped 
• 1lb 2oz (500g) plum tomatoes, roughly chopped in a food processor 
• 2 garlic cloves. crushed 
• 1 bay leaf 
• 3/4 oz  (20g) Creole Seasoning, plus extra to serve 
• 4 quarts (4 litres ) chicken stock 
• 1 tbsp Tabasco sauce 
• 11oz (300g) long-grain rice 
• 1lb (450g) large raw peeled prawns (shrimp) 

Jambalaya

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• 4 cups cooked lima beans
• 3 cups chicken broth
• 1 tablespoon olive oil
• 4 cloves garlic, coarsely chopped
• 4 cups chopped mustard or turnip greens, kale, collards, or other greens
• 1 pound cleaned Louisiana shrimp
• hot pepper flakes, salt, and pepper to taste
• crumbled bacon, for garnish (optional)

Lima Beans with Greens and Shrimp

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• 2 slices white bread
• 2 1/2 tablespoons peanut or canola oil
• 1 lemon
• 1 pound large scallops (about 16), rinsed under cold water to remove any sand
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper 2 tablespoons drained capers
• 6 tablespoons (3/4 stick) unsalted butter 1/4 cup diced (1/2-inch) white mushrooms (about 3)
• 1 tablespoon red wine vinegar
• 2 tablespoons coarsely chopped fresh parsley, for garnish

Scallops Genobloise

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• 2 tablespoons oil
• 4 tablespoons flour
• 3/4 cup finely chopped celery
• 1/2 cup finely chopped onions
• 1/4 cup finely chopped bell pepper
• 4 ounces tomato sauce
• 2 cups fresh corn kernels or 1 (17-ounce) can creamed or whole kernel corn
• 5 cups chicken stock
• 1 pound cleaned Louisiana shrimp*
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Louisiana Shrimp and Corn Soup

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