• 1 large onion, chopped
• 1 lb red potatoes, cut into 1/2-inch pieces
• 14 oz can cream style corn
• 2 cups chicken broth
• 1 cup half-and-half
• 1 pound medium shrimp, peeled and deveined
• 2 tabelspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon parsley, chopped

Louisiana Shrimp and Corn Chowder

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• Flour tortillas

Suggested Fillings

• Various shredded or crumbled cheeses
• Refried beans
• Grilled flank steak (find a recipe here)
• Shredded roast chicken
• Boiled or grilled shrimp
• Pulled pork (find a method here; eliminate BBQ sauce)
• Minced green onions
• Minced cilantro
• Minced garlic
• Sauteed mushrooms
• Grilled onions
• Minced chilis

Quesadilla Bar

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• 4 1/2 lbs Louisiana shrimp (16/20 count), peeled and deveined with tail on
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons coarsely ground black pepper
• 3 tablespoons Creole seasoning
• 1 tablespoon powdered garlic
• 1/3 cup olive oil
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons Tabasco sauce
• 1 tablespoon Worcestershisre sauce
• 3/4 cup unsalted butter, cold, cut into small cubes
• 1/3 cup fresh chives, chopped
• Italian or French bread, sliced and toasted

Louisiana Creole BBQ Shrimp

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• 2 quarts of water
• 2 tablespoons powdered chicken base or shrimp base if you can find it
• 1 cup celery, finely chopped
• 1/2 cup onion, finely chopped
• 2 cups potatoes, diced 1/2-inch
• 1 lb shrimp, peeled and deveined
• 1/2 cup cornstarch
• pepper to taste

Shrimp And Potato Soup

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• 1/2 pound fettuccine, dry
• 1 pound sea scallops, about 8
• 8 large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tablespoons minced garlic
• 1 cup dry white wine (to deglaze)
• 1/2 cup chicken broth (low-sodium preferred)
• 2 cups grape tomatoes
• 1/4 cup chopped flat-leaf parsley (Italian)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice, fresh squeezed
• red pepper flakes
• feta cheese crumbled, for garnish

Shrimp And Scallop Fettuccine With Feta

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• 1 lb linguine or spaghetti
• 1 lb large shrimp (26 to 30 count), peeled and deveined
• 6 tablespoons extra virgin olive oil
• 1/4 cup brandy or cognac
• 12 garlic cloves, minced
• 1 (28 ounce) can, diced tomatoes, drained
• 1 cup dry white wine
• 1/4 cup fresh Italian (flat leaf) parsley, minced
• salt
• 1 teaspoon red pepper flakes (more to taste)
• 1/2 teaspoon sugar

Shrimp Fra Deavolo With Linguine

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• 1 lb okra, sliced lengthwise
• 1 cup butter, divided
• 3 large garlic cloves, chopped
• 1 teaspoon ground hot red pepper
• 1-2 tablespoons fresh basil, marjoram, oregano and/or rosemary, chopped
• 2 lbs large shrimp, peeled and deveined
• salt and freshly ground black pepper
• 3 cups cooked rice

Shrimp And Okra In A Butter Sauce

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• 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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• 1 large garlic clove, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon rice wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 lb bite-sized pasta, e.g. penne
• 1 pound scallops
• 1 pound (30 - 35 count) uncooked shrimp, peeled, deveined, halved lengthwise and cut into bite-sized pieces
• 1 cup grape tomatoes, halved and lightly salted
• 1/2 cup diced jarred roasted yellow peppers (roasted red may be substituted)
• 4 ounces Feta cheese, crumbled
• 1/4 cup fresh oregano, chopped
• salt and freshly ground black pepper

Lemony Seafood Pasta Salad

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• 2 lbs Italian sausage, sweet or hot
• 2 lbs shrimp, unpeeled threaded onto skewers
• 1/2 cup olive oil
• 3 baby eggplants, untrimmed, sliced lengthwise into quarters
• 3 medium zucchini, untrimmed, sliced lengthwise into quarters
• 3 yellow bell peppers, sliced lenghtwise into quarters
• 8 large plum tomatoes, halved lengthwise
• 1/2 cup black olives, e.g. kalamata
• 1 lemon
• 1 teaspoon oregano
• 1/4 cup feta cheese, crumbled

Grilled Antipasto Platter

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