SHRIMP

• ½ cup panko (Japanese) bread crumbs
• 1 tablespoon chopped fresh cilantro leaves
• ⅔ cup rice flour or cornstarch
• ½ cup unbleached all-purpose flour
• ¼ teaspoon baking soda
• 4 ounces light beer
• 6 tablespoons canola oil
• 1 pound large (21/25 count) shrimp, peeled and deveined
• 1 lemon, thinly sliced
• Coarse kosher salt and freshly ground black pepper
  
   

SPICY KETCHUP

• 1 tablespoon pure olive oil
• 1 sweet onion, grated
• 1 garlic clove, mashed to a paste with salt (see note, below)
• 1 (14.5-ounce) no-salt-added canned tomatoes with juice, pureed
• 1 tablespoon tomato paste
• ¼ cup sherry vinegar
• 1 tablespoon honey
• 1 tablespoon smoked hot paprika
• Coarse kosher salt and freshly ground black pepper

Beer-Battered Shrimp (Lighter)

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• 1 pound medium shrimp, steamed, shelled, and deveined, still warm 
• 1 tablespoon fresh lemon juice 
• ½ teaspoon distilled white vinegar 
• ½ teaspoon seafood boil spice, or more to taste 
• Dash of celery seed 
• ⅓ cup mayonnaise (reduced fat is fine) 
• ⅓ cup sour cream (reduced fat is fine) 
• ⅓ cup thinly sliced celery 
• ½ small red bell pepper, diced (optional) 
• ¼ cup finely diced red onion (optional) 
• 2 ripe avocados

Old School Shrimp Salad

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• 6 tablespoons (¾ stick) unsalted butter
• 2 teaspoons kosher salt, plus more to taste
• 1 pound medium or large shrimp, shelled, shells reserved
• ¾ cup dry white wine
• 2 tablespoons Pernod or brandy
• 3 sprigs fresh thyme 1 bay leaf
• 2 celery stalks, chopped, leaves reserved for garnish
• 2 large leeks (white and light green parts only), chopped
• 2 garlic cloves, chopped
• 1 fennel bulb, finely chopped, fronds reserved for garnish
• ¼ cup Iong-grain rice
• 2 tablespoons tomato paste
• Pinch of cayenne pepper
• Fresh lemon juice to taste

Rustic Shrimp Bisque

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Brine

• ½ cup kosher or sea salt (not iodized)
• ⅓ cup sugar
• ⅓ cup medium-hot chile powder
• 2 quarts warm water
• 1½ pounds large cleaned Louisiana shrimp

Sauté

• 4 tablespoons canola oil
• 4 large garlic cloves, ⅛ inch dice
• 1 4-inch piece of peeled fresh ginger, ⅛ inch dice
• salt and black pepper to taste
• 4 teaspoons sugar

Plumped Ginger-Caramel Shrimp

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• 1 cup of chopped onions
• 1 cup of chopped celery
• ¼ cup of chopped bell pepper
• ¼ cup of butter or oleo
• salt, black pepper, and cayenne pepper to taste
• ½ cup of chicken broth
• 12 slices of day-old bread, toasted
• 1 pound of crab meat
• 1 cup of cooked shrimp, peeled and chopped
• 2 eggs, beaten
• ½ cup of chopped green onion tops
• ½ cup of chopped parsley
• Bread crumbs

Seafood-Stuffed Crabs

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1 pound cleaned Louisiana shrimp

Marinade for shrimp

• 1 tablespoon soy sauce
• 2 teaspoons rice wine or dry sherry
• 1 teaspoon fresh ginger, minced
• ¼ teaspoon sesame oil
• 1 teaspoon hot chili oil
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Other Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon hot chili pepper oil
• 2 or 3 whole hot chili peppers (dried)
• 1 yellow onion, sliced
• 1 bell pepper, diced into ½ inch pieces
• 1 cup chicken broth
• 1 tablespoon hoisin sauce
• 1 tablespoon oyster sauce
• 2 tablespoons rice wine or dry sherry
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• ½ cup roasted peanuts
• Hot cooked rice, for serving

Kung Pao Shrimp

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• 1 pound medium-sized shrimp, peeled and 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 flat leafed parsley
• Kosher salt
• 5 cups water
• 1 clove garlic, chopped
• 2 tablespoons butter
• ¼ cup chopped onions
• 1 cup Arborio rice
• ½ cup dry white wine
• 1 fresh or canned plum tomato, peeled, seeded, and diced
• ¾ cup finely grated Parmesan cheese (optional)

Stanley Tucci's Risotto with Shrimp

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• 4 tomatoes, about 1 ½ pound (750 g) 
• Salt and freshly ground pepper 
• 6 tablespoons (3 fl oz/90 ml) olive oil 
• 1 pound (500 g) medium-sized shrimp, peeled and deveined 
• 1 tablespoon finely chopped garlic 
• 1 tablespoon sherry vinegar 
• 2 tablespoons chopped fresh parsley 
• cayenne pepper to taste

Sautéed Shrimp with Fried Garlic and Baked Tomato

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• 4 tablespoons oil, divided
• 1½ sticks unsalted butter, divided, ½ stick chilled
• 4 ounces Creole seasoning
• 4 snapper fillets, skinned, bones removed
• 20 jumbo shrimp, peeled and deveined
• zest of 2 lemons
• 6 cloves of garlic, minced
• 1 teaspoon dry thyme or 5 sprigs fresh, stemmed and chopped
• 2 sprigs rosemary, stemmed and chopped
• juice of 2 lemons
• ½ cup white wine
• pinch of salt
• 1 bunch parsley, chopped

Snapper wtih Lemon-Butter Shrimp

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Baked Stuffed Fish

• 2 onions, chopped
• 4 stalks of celery, chopped
• 1 bell pepper, chopped
• ½ cup butter
• 2 10-ounce cans of tomatoes with chilies
• 1 8-ounce can of tomato sauce
• salt, pepper, cayenne, to taste
• ¼ cup chopped parsley
• ¼ cup chopped green onion tops
• 1 5-pound whole fish, cleaned and head removed
• Shrimp and Crab Stuffing (recipe follows)

Shrimp and Crab Stuffing

• 1 onion, chopped
• ½ bell pepper, chopped
• ¼ cup of oil
• ½ pound of peeled and deveined shrimp
• ½ pound of crab meat
• salt, black pepper, and cayenne pepper to taste
• ¼ cup of water

Baked Stuffed Fish

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