• 2/3 cup olive oil
• 1/2 cup white balsamic vinegar 
• 1 tablespoon chopped fresh cilantro
• 2 tablespoon grated lemon rind
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon  hot sauce
• 1½ lb. peeled, large cooked shrimp 
• Romaine lettuce heart leaves

Shrimp Shooters

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• 3 pounds fresh headless Louisiana shrimp 
• 3 lemons
• salt, black pepper and crab boil
• 3 cups cane vinegar
• ¾  cup sugar
• 2 teaspoons crushed red pepper flakes
• ¼ cup fresh chopped parsley
• ¼ cup fresh chopped basil
• 4 teaspoons ground celery seed
• 2 cups olive oil
• 1 red onion, sliced 
• 3 bell peppers, large dice (red, yellow &/or green)
• 4 jalapeño peppers, sliced 
• 2 small cucumbers, sliced
• 3 garlic cloves, sliced
• 10 pickled pearl onions, in juice
• 2 tablespoons capers
• 10 allspice berries
• 4 fresh bay leaves

Scott Varnedoe's Pickled Shrimp

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• 2 tablespoons olive oil
• 1½ cups leeks, finely chopped
• 3/4 teaspoon dried oregano
• 1 pound red-skinned potatoes, scrubbed and cut into 1/2-inch dice (3 cups)
• 3/4 cup quinoa, rinsed by swishing in a bowl and drained
• 4 cups fresh or frozen (defrosted) corn kernels
• 1/2 pound peeled and deveined, small shrimp
• 1¼ teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup scallions, thinly sliced
• 1 to 2 tablespoons freshly squeezed lime juice
• Popcorn for garnish, plus more for passing at the table(optional)

Quinoa Corn Chowder with Shrimp

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• 4 pounds fresh Gulf shrimp, head-on
• 2 pounds (6 fillets) fresh speckled trout, cut into chunks
• 1 gallon water
• 2 tablespoons unsalted butter
• 1 cup diced yellow onions
• 1 cup diced celery
• 1 cup diced mild smoked pork sausage
• 1 tablespoon minced garlic
• 1/2 cup chopped parsley
• 1½ cups diced green onions tops, divided
• 3 tablespoons all-purpose flour
• 1/4 cup white wine
• 2 cups whole milk
• 2 cups cooked red potatoes
• 1 cup yellow corn
• Kosher salt
• Freshly ground black pepper
• Louisiana hot sauce

Shrimp & Speckled Trout Chowder

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Image courtesy of George Graham

• 3 pounds (21 - 25 count) shrimp, peeled and deveined
• 3/4 cup vegetable oil
• 3/4 cup flour
• 1 cup onions, diced
• 1 cup celery, diced
• 1 cup bell peppers, diced
• 2 tablespoons garlic, minced
• 2 cups tomato sauce
• 1 cup tomaotes, diced
• 1½ cups shellfish stock
• 1 cup green onions, chopped
• 1/2 cup parsley, chopped
• salt and freshly ground black pepper to taste
• Louisiana hot sauce to taste

John Folse Shrimp Creole

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• 2 pounds peeled & deveined Louisiana shrimp
• 2 drops concentrated liquid shrimp boil
• 2 pounds fresh (or frozen) baby lima beans or butter beans
• 2 tablespoons butter
• 1 small onion, chopped
• 1/2 bell pepper, chopped
• 1 rib celery, chopped
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 tablespoons (1/4 cup) flour
• Crystal Hot Sauce, about 1/2 to 1 teaspoon
• Tony Chachere's to taste
• Cooked white or brown rice for serving
• Hot sauce

Lima Beans and Shrimp

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• 8 ounces fresh mozzarella
• 4 - 6 cloves garlic, minced
• 4 tomatoes, cut into small dice
• 1 cup fresh basil leaves, thinly sliced
• 1 large cucumber, peeled, seeded and cut into small dice
• 2 bell peppers, any color, seeded, deribbed and cut into small dice
• 1 shallot, minced
• 2 tablespoons capers, rinsed, drained and coarsely chopped
• 1 tablespoon coarsely chopped fresh oregano
• 1/4 cup chopped fresh flat-leaf (Italian) parsley
• 1/4 cup extra-virgin olive oil, plus olive oil for drizzling on bread
• 2 tablespoons red wine vinegar
• 24 large shrimp peeled and deveined
• Olive oil for brushing
• 3 thick slices country-style bread
• 1 clove garlic
• Salt and freshly ground pepper
• Lemon wedges

Bread Salad with Grilled Shrimp

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• 1 cup fresh basil leaves, chopped
• 1 clove garlic
• 1/4 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 1½ lbs jumbo shrimp, peeled and deveined (weight after peeled)
• kosher salt and fresh pepper to taste
• 8 skewers wooden or steel

Grilled Pesto Shrimp Skewers

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SHRIMP 

• 4 quarts water
• 1 tablespoon liquid crab boil, such as Zatarain’s
• 2 lemons, halved
• 2 bay leaves
• salt
• 1 pound medium shrimp, peeled and deveined
• about 1/2 cup Remoulade (click here for recipe)

FRIED GREEN TOMATOES

• 1 pound medium green tomatoes
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 cup buttermilk
• 2 large eggs, beaten
• 1 cup yellow cornmeal
• 1/2 cup vegetable oil, plus more as needed
• 4 cups chopped romaine lettuce
• 1 tablespoon extra-virgin olive oil
• 8 slices white sandwich bread, toasted
• 8 strips thick-cut applewood-smoked bacon, cooked until crisp and cut in half

Emeril's BLT with Fried Green Tomatoes and Shrimp Remoulade

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• 2 cups olive oil
• 10 cloves garlic, thinly sliced
• 1/2 cup fresh lime juice
• salt and pepper to taste
• 24 large shrimp peeled and deveined

Peach Salsa

• 2 cups diced fresh peaches
• 1 bunchgreen onions, including tender green tops, thinly sliced
• 2 fresh jalapefio chili peppers, stemmed, seeded (if desired) and finely diced
• ¼ cup coarsely chopped fresh cilantro 
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• Lime wedges, for serving

Grilled Shrimp with Peach Salsa

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