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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For Thousand Island Dressing

• 2/3 cup mayonnaise
• 1/3 cup bottled chili sauce
• 2 tablespoons sweet green pickle relish
• Salt and freshly ground pepper

Salad

• 1 head iceberg lettuce, shredded (about 8 cups
• 1 cup English cucumber, thinly sliced
• 1/2 pound lump crab meat, picked over for cartilage and shell fragments
• 1/2 lb cooked tiny shrimp
• 1 ripe avocado, pitted, peeled, and sliced
• 2 hard-cooked eggs, cut into quarters
• 8 red or yellow cherry tomatoes
• 1 tablespoon finely chopped fresh parsley
• 1 lemon, cut into wedges

Seafood Louis

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• 1 pound cooked artichoke hearts, chopped into small pieces
• 1 cup mayonnaise
• 1 cup freshly grated Parmesan cheese, plus more for topping
• 1/2 pound crab meat
• 1/2 pound cooked shrimp, chopped
• 1/4 teaspoon Cayenne pepper
• 1/4 cup dry breadcrumbs

Artichoke Crab Shrimp Seafood Dip

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• 2 pounds Gulf shrimp (or Blue Crab or Spiny Lobster) medium, peeled and deveined
• 1⁄2 cup Olive oil
• 2 pounds Okra chopped
• 1 tablespoon Tomato paste
• 1 Tomato chopped
• 1 cup Onion chopped
• 4 cloves Garlic minced
• 1⁄2 cup Celery chopped
• 1⁄2 cup Green bell pepper chopped
• 6 cups Water or low sodium vegetable stock
• 1⁄2 cup Green onions chopped
• Kosher salt to taste
• Pepper to taste
• Cayenne pepper to taste

Gulf Shrimp and Okra Gumbo

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• 1 cup vegetable oil
• 1½ cups all-purpose flour
• 2½ cups finely chopped onion
• 1/4 cup minced garlic (about 12 cloves)
• 10 cups rich shrimp stock
• 2 bay leaves
• 1¼ teaspoons freshly ground black pepper
• 3/4 teaspoon cayenne
• 2 teaspoons chopped fresh thyme leaves
• 1½ tablespoons kosher salt
• 3 large baking potatoes (2½ to 3 pounds), peeled and cut into 2-inch pieces
• 2 pounds small or medium shrimp, peeled and deveined
• 1/4 cup chopped green onion, green part only
• 2 tablespoons chopped fresh parsley leaves
• Steamed long-grain white rice, for serving

Cajun Shrimp Stew

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• 6 tablespoons extra-virgin olive oil
• 1/4 cup fresh rosemary, chopped
• 2 tablespoons garlic, sliced
• 2 teaspoons lemon zest, freshly grated
• 1/2 teaspoon crushed red pepper flakes
• 24 large shrimp (8 to 10 per pound), peeled, deveined, tails left intact
• 24 slices prosciutto, paper thin
• salt and freshly ground black pepper to taste
• lemon wedges for serving

Grilled Shrimp With Prosciutto Rosemary And Garlic

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• 4 large eggs
• 2 pounds small, raw peeled Louisiana shrimp
• 1 jar (16oz) of Zatarains Creole mustard (substitute: spicy brown mustard)
• 1 jar (5.25 oz) of Zatarains prepared horseradish (substitute: any prepared horseradish)
• 1 cup canola oil
• 1 tablespoon lemon juice
• 1 cup yellow onions, diced small
• 1 cup green bell pepper, diced small
• 1 cup celery, diced small
• Salt and pepper to taste
• Louisiana hot sauce to taste

Note: The recipe is easy to scale up by doubling or tripling all the ingredients. Just make sure there are plenty of shrimp.  You can make this ahead and it will keep for at least a week.  In fact, it is even better if made at least two days before serving.  If you use an alternative brand of horseradish make sure it is pure prepared horseradish and not the mayo-like creamy stuff.

Spicy Creole Shrimp Dip

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photo courtesy of George Graham

Creole Sauce

• 1/2 cup olive oil
• 1 cup onions, diced
• 1 cup celery, diced
• 1/2 cup bell peppers, diced
• 1/4 cup garlic, minced
• 2 bay leaves
• 2 (8 ounce) cans tomato sauce
• 1 (10 ounce) can Rotel Diced tomatoes and Green Chilies
• 1/2 teaspoon sugar
• pinch dried thyme
• pinch dried basil
• 1 cup green onions, sliced
• 1/2 cup parsley, chopped
• salt and freshly ground black pepper to taste

Fish

• 4 (5-8 ounce) catfish fillets
• 1 cup (90-110 count) shrimp, peeled and deveined
• Creole sauce
• 4 cups steamed white rice
• 1/4 cup parsley, chopped for garnish

Baked Catfish Creole

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Seafood Gumbo

• vegetable oil
• 3 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 3/4 lb smoked sausage, sliced, Andoulle preferred
• 1/2 green bell pepper, seeded and chopped
• 1/2 red bell pepper, seeded and chopped
• 1 celery rib, finely chopped
• 3 tablespoons long grain rice
• 2 cups chicken stock
• 3/4 lb cooked ham steak, cut into 1/4x2-inch strips
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/4 tespoon cayenne pepper
• 3/4 lb medium shrimp, shelled and deveined
• 1/2 lb okra, trimmed and sliced

Biscuit Topping

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup cold unsalted butter plus 1 tablespoon melted butter
• 3/4 cup butter milk

New Iberia Biscuit Topped Seafood Gumbo Pie

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Broth

• 1 lb medium-sized shrimp, peeled, deveined, shells reserved
• 1 medium-size onion, quartered
• 1 celery stalk, cut into thirds
• 1 carrot (optional), peeled and cut into thirds
• 4 sprigs fresh Italian parsley, flat leafed
• kosher salt
• 5 cups of water
• 4 tablespoons olive oil

Risotto

• 1 clove garlic, chopped
• 2 tablespoons butter
• 1/4 cup onion, chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 fresh or canned plum tomato, peeled, seeded and diced
• 1/4 cup Parmesan cheese, finely grated

Note: This recipe by the director of the movie The Big Night

Stanley Tucci's Risotto With Shrimp

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