3 pounds cooked, peeled large shrimp
Old Bay Seasoning
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped shallots
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 tablespoons Dijon mustard
4 teaspoons crushed red pepper flakes(I use less)
2 teaspoons salt
1 tablespoon fresh lemon juice
Freshly ground black pepper to taste

Boil shrimp in water seasoned with Old Bay. Drain and transfer to a large bowl and set aside.

Combine parsley and remaining ingredients, pour over warm shrimp, tossing well to coat.

Add cherry tomatoes, mushrooms, artichokes and black olives to marinate.

Cover and chill overnight; drain excess liquid and serve.

10 oz fresh tilapia fillets
1 C grape tomatoes, halved longways
4 C fresh spinach, stems removed
2 T olive oil, divided
1 large clove garlic, minced
6 oz. white wine
salt and pepper to taste
fresh parsley, chopped (optional)

Heat 1 T oil in large heavy pan. Salt and pepper the fillets. Cook tilapia 2 minutes on each side. It shouldn’t be completely cooked at this point. Remove from the pan and set aside. Add remaining 1 T olive oil to pan with tomatoes and garlic. Saute 1-2 minutes. Be sure the garlic doesn’t brown. Add the wine and bring to a simmer.

Add the spinach and saute until wilted. Add the tilapia back to the pan and let simmer in the tomato broth 3-4 minutes. Plate the spinach on two plates. Top with tilapia and tomatoes. Garnish with chopped parsley.

1 pound crawfish tails
1 egg
4 Portobello mushroom caps
2 tbsps minced parsley
3 tbsps butter
2 tsps Worcestershire sauce
½ cup diced onions
2 tsps lemon juice
½ cup diced celery
1 tbsp Old Bay seasoning
½ cup diced red bell peppers
1 tsp Creole mustard
¼ cup diced garlic
½ tsp salt
¼ cup mayonnaise
½ tsp cracked black pepper
hot sauce to taste
1 cup Italian breadcrumbs

Method:

Preheat oven to 375°F. In a sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Stir in crawfish and continue to sauté 5 minutes. Allow crawfish mixture to cool slightly. In a large mixing bowl, combine mayonnaise, egg, parsley, Worcestershire, lemon juice, Old Bay seasoning, Creole mustard, salt, pepper and hot sauce. Blend well then add in crawfish mixture. Sprinkle in breadcrumbs and mix well. Set the stuffing mixture aside.

Ingredients for mushrooms:

1/3 cup extra virgin olive oil
salt and black pepper to taste
½ cup shredded Parmesan cheese
¼ cup minced green onions
½ cup Italian breadcrumbs
paprika to taste
2 tbsps chopped parsley

Method:
Scrape the underside of each mushroom with a spoon to remove the black gills. Brush each mushroom inside and out with olive oil then season with salt and pepper. Fill each with equal amounts of crawfish stuffing. Top stuffing with Parmesan cheese, breadcrumbs and paprika. Place on cookie sheet and bake, uncovered, 15 minutes or until heated through. Garnish with chopped parsley and serve.

12 mushrooms, sliced
1/4 teaspoon ground black pepper
10 tablespoons butter, divided use
1 tablespoon minced garlic
1 (15-ounce) container ricotta cheese
1/2 cup all-purpose flour
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
3 cups milk
1/4 cup chopped fresh basil
2 cups chicken broth
2 large eggs, lightly beaten
1/4 cup tomato paste
1/2 cup freshly grated Parmesan cheese
1/8 teaspoon hot pepper sauce
1/4 teaspoon salt
1 16-ounce) package lasagna noodles, cooked and drained
2 pounds mixed seafood, cut into bite-size pieces
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese

Preheat oven to 350°F.

In a large skillet, sauté mushrooms in 2 tablespoons of the butter until tender, 3 to 5 minutes; set aside.

In a large bowl, combine ricotta cheese, spinach, basil, eggs, Parmesan cheese, half of the salt and half of the pepper. Mix thoroughly and set aside.

Melt the remaining 1/2 cup butter in a saucepan and briefly sauté garlic over medium heat. Add flour and cook, whisk continuously, for several minutes. Gradually add milk and broth, whisking constantly. Cook sauce over medium heat until thickened. Stir in tomato paste and season with the remaining salt, remaining pepper and hot pepper sauce to taste.

Spread a bit of the sauce in the bottom of a 13 x 9-inch baking dish. Arrange one-third of the noodles over the sauce. Top this with a layer of mushrooms, half of the seafood and half of the spinach-cheese mixture.

Add another layer of noodles and cover with a layer of sauce. Add the remaining seafood and remaining spinach-cheese mixture and top with a final layer of noodles. Spoon on remaining sauce and top with Swiss cheese and cheddar cheese. Bake for 35 to 45 minutes or until bubbly around the edges. Let stand 5 minutes before cutting.

Makes 8 servings.

6 flour tortillas (7 inches in diameter)
3 tablespoons corn oil
10 ounces fresh lump crabmeat, picked over
1 cup grated Jalapeno Jack cheese (about 5 ounces)
1 cup shredded fresh spinach leaves
Cherry Tomato Salsa

Preheat the oven to 300F. Wrap the tortillas tightly in foil and bake for 10 to 15 minutes, until heated through.

In a medium skillet, heat the oil. Add the crabmeat and saute over moderately high heat until heated through, 2 to 3 minutes.

Spoon the crabmeat onto the center of the warm tortilla and sprinkle with the cheese and the spinach. Roll the tortillas into cylinders and place on a warmed serving plate, seam-side down. Surround with Cherry Tomato Salsa.

Cherry Tomato Salsa

2 pints cherry tomatoes
1 large shallot, minced
1 large garlic clove, minced
2 tablespoons minced fresh coriander
1 tablespoon white wine vinegar
2 serrano chiles, seeded and minced
2 teaspoons fresh lime juice
1/4 teaspoon salt

In a food processor, coarsely chop the tomatoes, turning the machine on and off. Do not puree.

In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt. Stir well. Cover with plastic wrap and set aside for at least 2 hours to blend the flavours.

Olive oil
12 large shrimp, peeled, deveined and rinsed
2 cloves garlic, peeled and minced
1 (8.5-ounce) can quartered artichoke hearts
1/4 cup chopped fresh dill

1. In a large skillet, pour enough olive oil to cover bottom of pan and heat over medium heat.

2. Once the oil is hot, add the shrimp, garlic, artichoke hearts and dill, plus salt and pepper to taste, and saute for approximately 3 minutes, or until shrimp turns pink in color.

3. Serve over rice.

1/2 stick butter
1 dash thyme
2 cups crawfish tails — ground
1 teaspoon salt
2 cups cooked long-grain rice
1 dash tabasco ( or to taste )
1/2 cup bell pepper — chopped
3 eggs; well beaten
2 slices bacon — crisp, crumble
1 tablespoon parsley — chop fine
1/2 cup shallots — chop fine
1/4 teaspoon basil

Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco together well.

Pour the eggs over the mixture and blend them into the rice mixture. Let mixture “set” in the fridge for about 30 minutes, covered.

Melt butter in skillet or griddle. Then, keeping your hands moist with a few drops of water shape the mixture into small squares, about 3x3x1/2 and plop them on the griddle. They will sizzle nicely and turn light brown in a few minutes.

Flip over and fry until brown.

2 boxes Stove Top stuffing (corn bread flavor)
Grated cheddar cheese
1 onion chopped
1 bell pepper chopped
1/2 stick butter (not margarine)
2 cans (10-3/4 ounces each) cream of mushroom soup
1 can sliced mushrooms
1 pound crab meat (claw or white)
1 teaspoon Creole seasoning

Saute onions and peppers in butter. Prepare stuffing mix according to package. Combine sauteed vegetables, stuffing mixture, soup, mushrooms, seasoning and crab meat in a large bowl and mix well. Pour into a 13-by-9-inch Pyrex baking dish. Bake at 375 degrees for 15 minutes. Remove from oven and top with grated cheese (as much or as little as you want) and return to oven for 10-15 minutes.

Cooking oil
1 Tbsp.Dijon mustard
Pinch of chopped garlic
1 tsp. onions, chopped
12 fresh spinach leaves, chopped
1/2 cup Feta cheese, crumbled
1 oz. smoked salmon, sliced
12-14 oz. fresh sea scallops
1/2 cup balsamic vinegar

In a large skillet, add a dash of cooking oil and add garlic, onions, and spinach. Saute for a few seconds and remove from heat. Let cool and add cheese and mix. Lay a slice of smoked salmon out on a table and place a teaspoon of cheese mixture on top. Wrap salmon around cheese. Slice a small incision in the scallop side and place the salmon cheese mixture in the pocket. Grill on each side until done about 3 to 4 minutes. Mix vinegar and mustard together. Drizzle vinegar and mustard mixture over scallops and serve. Makes 4 portions.

1 oz. smoked bacon
6 jumbo shrimp, peeled and deveined, tail-on
1 Tbsp. chopped shallots
1/2 cup sorghum molasses
1/2 cup cider vinegar
Salt
Pepper

Rendor bacon in skillet. Saute shallots and garlic with bacon. Add shrimp and briefly sauté. Deglaze with vinegar; add molasses. Season with salt and pepper.

Confetti Grits:
2 cups milk
1/2 cup quick- cooking grits
1/2 lb. crawfish tail meat, chopped
1/2 lb. Andouille sausage, chopped
Butter
Salt
Pepper
Saute crawfish and sausage. Add milk and bring to a boil. Whisk in grits and simmer on low stirring occasionally until grits are tender. Season with salt, pepper and butter.

Serve shrimp around a mound of grits with sauce drizzled over the top. Garnish with braised collard greens, corn bread, and sweet potato hay.