• 1 tablespoon salt
• 1 cup extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 2 garlic cloves, minced
• 2 pounds small to medium (45 to 50 per pound) Gulf shrimp, cooked and peeled
• 1 medium onion, thinly sliced (about 1/2 cup)
• 25 to 30 bay leaves

Pickled Shrimp

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• three dozen small to medium mussels, purged*
• 5 1/2 cups clam juice or seafood stock, as needed 
• 1/2 teaspoon crumbled saffron thread
• 3/4 pounds firm fleshed fish, such as snapper, grouper, and mahi mahi (feel free to mix several different varieties), skin off, cut into 1/2 inch pieces
• 1 pound small cleaned squid with tentacles, cut into 1/2 inch pieces (optional)
• 1 pound andouille, cut into quarters lengthwise and diced
• 18 large shrimp, peeled, deveined, tails left intact
• Salt, as needed
• 4 tablespoons minced garlic
• 1 1/2 tablespoons sweet smoked paprika
• 1 teaspoon cayenne pepper, or to taste
• 1 teaspoon dried thyme
• olive or vegetable oil, as needed
• 1 medium yellow onion, diced to 1/4 inch
• 1 red pepper, diced to 1/4 inch
• 1 green pepper, diced to 1/4 inch
• 1 bunch small green onions, diced to 1/4 inch
• 1 medium tomato, diced to 1/4 inch
• 3 cups white rice, prefererably Arborio

*Tip: How to easily purge mollusks

Seafood Andouille Paella

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• 2 cups mayonnaise
• 1 teaspoon smoked paprika
• 1 tablespoon finely minced jalapeño or serrano chili, optional (omit seeds for less heat)
• Zest and juice of one lime
• 1 tablespoon finely minced garlic
• 18 slices thick cut smoked bacon, halved crosswise
• 36 large Louisiana shrimp, peeled and deveined and butterflied, tails left intact
• Creole seasoning to taste
• 2 cups shredded Pepper Jack cheese
• wooden toothpicks and skewers, as needed; soak in water for 30 minutes prior to use

Cheesy Bacon Shrimp

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• 1 large onion, peeled and coarsely chopped
• 2 stalks celery, coarsely chopped
• 1/2 bulb of garlic, cut to expose all the cloves
• 2 lemons, halved
• 3 tablespoons kosher salt
• 2 tablespoons Zatarain's Liquid Boil seasoning
• 1/2 teaspoon ground cayenne
• 8 cups water
• 18 colossal, jumbo, or extra-large shrimp, preferred, or 30 large shrimp; peeled and deveined, with tails but not heads
• a double recipe cocktail sauce, well chilled

Spicy Boiled Shrimp

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• 1 cup mayonnaise
• ​1/3 cup prepared chili sauce
• ​1/3 cup hot sauce
• 24 won ton skins
• ​24 colossal Louisiana shrimp, peeled and deveined, tails intact
• ​vegetable oil
• ​2 cups iceberg lettuce, chopped
• ​1/2 cup green onions, chopped

Regatta's Kubuki Shrimp

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• 1/2 pound shrimp, peeled and deveined large 
• 1 Ruby Red grapefruit
• 2 teaspoons chile paste (optional)
• ​2 tablespoons fresh lime juice
• ​1 tablespoon fish sauce
• ​2 teaspoons sugar
• ​1 jalapeno chile, thinly sliced (discard seeds for less heat)
• 1 tablespoon fresh mint, minced
• ​2 tablespoons fried shallots
• ​1 tablespoon fried garlic
• ​2 tablespoons roasted peanuts, crushed
• ​1/4 cup chopped cilantro, for garnish

​NOTE: Fish sauce and fried shallots and fried garlic are readily available in most well-stocked grocery stores, or check your local Asian market

Yam Som Shrimp & Grapefruit

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• 3 large eggs
• ​1 tablespoon salted butter
• 6 uncooked large (21-25 count) shrimp, peeled and diced or 1/3 cup small shrimp
• 1 teaspoon garlic, chopped
• salt and freshly ground black pepper to taste

Galatoire's Sauteed Shrimp Omelette

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• 1 cup Béchamel Sauce
• 3 cups Hollandaise Sauce
• 1/2 gallon water
• 1/2 cup red wine vinegar
• 6 5-ounce trout fillets
• 3 tablespoons butter
• 24 large Gulf shrimp, peeled deveined and roughly chopped
• 8 ounces button mushrooms (about 2 cups), sliced
• salt and pepper to taste

Galatoire's Trout Marguery

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• 1 medium head iceberg lettuce, washed, dried and torn into bite-sized pieces
• 2 large tomatoes, preferably Creole, cored and cut into large bite-sized pieces
• 1 pound jumbo lump crabmeat, cleaned
• 30 large Gulf shrimp, boiled and peeled
• 3 hard-boiled eggs, chopped
• 12 anchovy filets
• Creole Vinaigrette Dressing (click for recipe)

Galatoire's Godchaux Salad

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• 2 soft ripe avocados, preferably Haas
• 1 cup Creole Mustard Vinaigrette
• 1/2 pound jumbo lump Gulf crabmeat
• 1/2 pound fresh peeled Louisiana crawfish tails
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 heads butter lettuce, torn into bite-sized pieces, washed and dried
• 1/2 cup extra virgin olive oil
• salt and freshly ground black pepper
• 6 hearts of palm, rinsed and dried

Marinated Avocado Crawfish and Crab Salad

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