Combine the garlic, shallot, paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, 3 teaspoons olive oil and shrimp in a large zipper bag.
Toss the shrimp in the bag until well coated with the spices. This can be done up to 24 hours in advance and kept in the refrigerator. The shrimp will be best if they marinate for at least a few hours.
When you are ready to serve preheat the oven to 400°F.
Place a large skillet in the oven, and after the oven is hot, add 1 teaspoon olive oil and then the shrimp.
Cook for about 7 – 10 minutes, tossing the shrimp in the pan a couple of times.
Remove from the oven and place in a large bowl.
When the shrimp are cool enough to handle, cut the shrimp into bite-size pieces. Cover and chill for about an hour.
After the shrimp is cooled, fold in the green onions, diced celery, sour cream, and yogurt.
Chill well and serve.
Place the sesame oil in a medium sauce pan over medium heat.
Add the minced ginger and cook slowly for about 2 minutes.
Add the white part of the green onions and cook for another minute.
Add the sliced mushrooms and cook for about 3 minutes.
Add the vegetable stock, coconut milk, curry paste, soy sauce and fish sauce. Stir well.
Slice the lemongrass stalks lengthwise and then tie in the center with a string. Add to the pan.
Reduce the heat to medium low so that the soup is barely simmering.
Cook slowly for 20 minutes. (You can make the rice while the soup is cooking.)
Add the shrimp and the green part of the green onions.
Cook for about 5 minutes until the shrimp are done.
Remove the lemongrass and discard.
Serve over rice then top with cilantro.
Place the olive oil in a large stock pot over medium heat. Add the red pepper, green pepper, red pepper flakes and garlic. Cook for about 4 – 5 minutes stirring frequently.
Add the wine, salt, bay leaves, pepper, thyme, marjoram, oregano, tarragon, potatoes and water. Simmer, stirring occasionally but gently, for about 45 minutes until all but about 2 cups of liquid is left.
Add the mussels, clams, shrimp and scallops and cook until the mussels and clams are open and the shrimp and scallops are cooked through — about 5 – 8 minutes.
Serve.
Place the olive oil in a large skillet over medium heat. Add the diced onions and cook for about 2 minutes, stirring frequently. Add the carrots and celery and cook for about 3 minutes, stirring frequently.
Sprinkle the flour over the top of the cooked veggies in the pan and toss to coat well. Cook for about 2 – 3 minutes, reducing the heat to medium-low if necessary.
Add the chicken stock and stir well. Add the water and potatoes and stir well. Reduce the heat to medium-low so that the chowder will simmer slowly. Cook for about 40 minutes, stirring occasionally.
Add the salt and spice blend and stir well. If the soup is too thick, add water 1/2 cup at a time to thin it a bit. The Idaho potatoes will soften faster than the new potatoes. Gently press the potatoes against the bottom of the pan to break them up slightly.
Reduce the heat to low, add the crawfish and stir well. Add the milk and stir well.
Add the unsalted butter and stir well until melted. Serve.
Melt the spread in a large stock pot over medium heat. Add the garlic, onion and celery and cook, stirring frequently, until the onions begin to soften.
Add the flour by dusting it over the top about a half tablespoon at a time. Stir it in gently after each half tablespoon so that it blends well and does not clump.
Add the water and stir for about a minute. Add the potatoes and salt and cook, stirring occasionally, until the potatoes are soft.
Add the clams and stir. Cook gently over medium-low heat until the soup is thick.
Remove from the heat and allow it to cool for about 15 minutes. Stir in the milk and add fresh ground pepper to taste.
The soup is best made the day before and reheated very gently.
Place the peeled and deveined shrimp in the refrigerator until needed.
Place the shrimp shells in a small saucepan with the 2 cups water and bring to a boil, then immediately reduce the heat so the liquid is simmering. Simmer for 10 minutes.
Reduce heat to low. (Note: If you have shrimp stock available to you, you can skip this step and use 2 cups of no salt added shrimp stock instead of simmering the shrimp shells. Simply add the shrimp stock at the same time you add the tomatoes, bay leaves, salt, lemon zest, and honey.)
Place the olive oil in a medium skillet over medium-high heat. Add the garlic, reduce the heat to medium, and cook for 30 seconds, stirring continuously.
Add the onion and cook for 3-4 minutes, stirring frequently.
Add the celery and cook for another 3 minutes, stirring frequently.
Add the can of tomatoes, the bay leaves, salt, lemon zest, honey, and white wine.
Strain the juice from the shrimp shells into the skillet and discard the shells.
Stir well and simmer (adjusting heat if necessary) for 10-15 minutes. The sauce should be fairly thick but still soupy.
Add the shrimp and parsley, stir, and cook for 5 minutes or until the shrimp are pink and cooked through.
Serve immediately.
