• 1½ pounds ripe tomatoes, preferably Creole, cored and quartered
• 3 tablespoons olive oil
• 3/4 teaspoon salt, plus salt to taste
• 1½ lbs peeled and deveined Louisiana shrimp
• 1/4 cup fresh satsuma or orange juice
• 3 tablespoons good-quality tequila
• 1/3 cup raw hulled green pumpkin seeds (look in the bulk bins at your grocer)
• 4 cloves garlic, minced
• 2 minced chipotle chiles en adobo, plus 1-2 teaspoons sauce
• 1 cup heavy cream
• 3/4 pounds bow tie pasta
• 4 green onions, white and green parts, thinly sliced
• freshly grated Parmigiano-Reggiano cheese

Tequila Shrimp Pasta with Tomato Cream Sauce

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• 3 tablespoons olive oil
• 1/2 yellow onion, chopped
• 1 bell pepper, yellow, red or green OK
• 1/2 cup celery, chopped
• 2 tablespoons garlic, chopped or crushed
• 1 cup tasso ham
• 2 medium eggplants, peeled and sliced 1-inch thick
• 1/2 cup chicken stock
• 1 lb shrimp, peeled and deveined
• 1 cup Italian-seasoned breadcrumbs
• Creole seasoning
• pepper

Creole Eggplant With Shrimp

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• 1 cup extra-virgin olive oil

• 16 tablespoons butter

• 1 medium yellow onion, peeled and chopped

• 2 medium carrots, peeled, trimmed, and chopped

• 1 rib celery, chopped

• 1 green bell pepper, cored, seeded, and chopped

• 1 leek, white part only, trimmed, cleaned, and chopped

• 1⁄2 small fennel bulb, trimmed and chopped

• 2  28-oz. cans crushed Italian tomatoes

• 2 tablespoontomato paste

• 4 bay leaves

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 2 pinches cayenne

• Salt and freshly ground black pepper

• 2 cloves garlic, peeled and finely chopped

• 1 1⁄2 lbs. halibut filet, cut into large pieces

• 16 sea scallops

• 16 large shrimp, peeled and deveined

• 1⁄2 lb. raw bay shrimp, if available, or smallest shrimp available, peeled

• 1–2 cups flour

• 12 oz. crabmeat, preferably dungeness, picked over

• 2 cups dry white wine

• 16 manila clams, scrubbed

• 1⁄2 bunch parsley, chopped

Cioppino from Taddich Grill

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• 2 tablespoons plus 1/4 teaspoon sea salt
• 1 lemon, juiced, plus lemon halves
• 1 tablespoon plus 1/8 teaspoon cayenne pepper
• 2 cups ice cubes
• 1 bay leaf
• 20 small (36/40 count) shrimp, peeled and deveined, about 1/2 pound
• 4 ounces cream cheese, at room temperature
• 3 tablespoons mayonnaise
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon minced fresh flat-leaf parsley leaves
• 1 teaspoon minced green onion, white part only, plus 1 tablespoon thinly sliced on a bias scallion, green part only
• 40 Ritz Crackers
• 2 tablespoons finely diced celery, for garnish
• 2 tablespoons finely diced red bell pepper, for garnish

Shrimp Salad on Crackers

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• 2 tablespoons vegetable oil
• 1/4 cup onion, diced
• 1/4 cup red bell pepper, diced
• 1 tablespoons garlic, minced
• 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
• 12 Gulf oysters, shucked
• 2 tablespoons Cajun seasoning
• 1/2 cup mirliton, diced
• 1/2 cup Abita Amber beer
• 1 tablespoon Tabasco
• 1 tablespoon Worcestershire sauce
• 1/2 cup shrimp stock
• 2 pounds Louisiana crawfish tails
• Kosher salt and freshly ground black pepper to taste

Louisiana Seafood Stew

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• 1 teaspoon peanut oil
• 5 cloves garlic, minced
• 3 shallots, minced
• 3 cups fish stock (chicken stock may be substituted)
• 2 tablespoons fish sauce
• 1/4 lb crabmeat, shells removed and picked clean
• 1/4 lb shrimp, shelled and deveined
• 1 15 ounce can creamed corn
• 1/2 teaspoon black peppercorns, cracked
• 1 egg beaten
• 2 tablespoons cilantro, chopped

Thai Crab Shrimp and Cilantro Soup

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• 2 potatoes, peeled and diced
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 teaspoon paprika
• 1 bottle (8 ounces) clam juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (4 ounces) green chiles, chopped
• 1 jar (2 ounces) pimientos, chopped
• 1 cup half and half
• 1/2 lb redfish fillets (other firm white flesh fish may be substituted)
• 1/2 lb medium-sized shrimp, peeled and deveined
• lemon juice to taste

Winter Seafood Chowder

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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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• 2 tablespoons butter
• 1/2 bunch celery, finely chopped
• 1/2 onion, finely chopped
• 1/8 cup garlic, minced
• 1 bay leaf
• Pinch of dried tarragon
• Pinch thyme
• Pinch of paprika, white pepper and cayenne
• 1 cup white wine
• 1 lb shrimp 36/40 count, peeled and deveined
• 1/2 cup flour
• 1/2 jar shrimp base
• 1 quart heavy cream
• 1 cup blonde roux (1/2 cup butter & 1/2 cup flour)
• 2 oz cream sherry
• 1 lb roasted sweet potato pulp (canned)
• 1½ cups sweet corn, boiled & cut from the ear (frozen may be substituted)

Sweet Potato, Shrimp and Corn Bisque

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• 1/2 red onion, peeled and finely chopped
• 3 tablespoons butter,softened
• 2 tablespoons Cajun seasoning
• 1 tablespoons olive oil
• salt and pepper, to taste
• 2 lbs 31-35 count fresh gulf shrimp
• 1/2 lb provolone cheese, shaved thin
• 1/2 lb dill havarti cheese, shaved thin
• 1 green bell pepper, seeded and finely chopped
• 10” round Italian loaf
• 1 cup olive salad
• 2 lb fresh lump crabmeat

Note: The image shows talapia but gives a good idea of what yours should look like.

Louisiana Seafood Muffuletta

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