Louisiana Cajun Shrimp

Ingredients:

• 1 tsp. each of paprika
• 1 tsp. chili powder
• 1tsp. black pepper
• 1 tsp. salt
• 1/4 tsp. cayenne
• 1 tsp. lemon juice
• 1 tsp. Worcestershire sauce
• 2 tsp. minced garlic
• 1 lb. of shrimp.
• Olive oil

Directions:
• Mix together the paprika, chili powder, black pepper, salt, cayenne, lemon juice and Worcestershire sauce in a bowl.
• Peel, devein and wash the shrimp.
• Add the shrimp to the Cajun spice mix, and toss until evenly coated with the mixture. Put in the refrigerator and marinate for 30 minutes to an hour.
• Heat the saucepan and add 1 to 2 tbsp. of olive oil.
• Sauté the garlic on medium heat
• Add the shrimp to the pan after garlic is sautéed, and cook the shrimp thoroughly, or about five minutes. The shrimp should be completely opaque when it's cooked through.

Enjoy!

Scallops with Warm Tomato-Basil Dressing

Ingredients:
• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1 tablespoon fresh lemon juice
• 2 tomatoes—peeled, seeded and diced
• 2 tablespoons finely chopped fresh fennel
• 1 tablespoon chopped chervil or tarragon
• 1 tablespoon finely shredded basil, plus baby leaves for garnish
• Salt and freshly ground pepper
• 16 jumbo sea scallops (about 1 pound)

Directions:
• In a saucepan, toast the coriander and fennel seeds over moderate heat until fragrant, about 2 minutes; transfer to a mortar and let cool. Pound until coarsely ground.
• Warm the 1/4 cup of oil in the same saucepan. Add the spices along with the lemon juice and let stand for 1 minute. Add the tomatoes, chopped fennel, chervil and shredded basil; season with salt and pepper.
• Light a grill or preheat a grill pan. Brush the scallops with oil and season with salt and pepper. Grill the scallops over high heat, turning once, until browned and just firm, about 4 minutes. Transfer the scallops to plates and spoon the warm tomato dressing on top. Garnish with basil leaves and serve.

Enjoy!

Roasted Lobsters with Verjus and Tarragon

Ingredients:
• Four 1 1/2-pound live lobsters
• 2 teaspoons dried tarragon, crumbled
• 1 teaspoon smoked paprika
• Salt and freshly ground pepper
• 3/4 cup verjus (see Note)
• 3/4 cup extra-virgin olive oil
• 2 jalapeños, seeded and very finely chopped
• 2 tablespoons finely chopped fresh tarragon
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon very finely chopped shallot
• Lemon wedges, for serving

Directions:
• Preheat the oven to 450°. Bring a very large pot of salted water to a boil. Plunge the lobsters into the water head first and boil just until they stop moving, about 2 minutes. Transfer the lobsters to a cutting board and let cool slightly.
• Using a heavy knife, split the lobsters in half lengthwise. Wrap the claws in a clean towel and, using the back of the knife, crack the claws in several spots. Transfer the lobsters, cut side up, to 2 baking sheets.
• In a small bowl, mix the dried tarragon with the paprika and a generous pinch each of salt and pepper. Sprinkle the mixture over the lobsters and drizzle with 1/2 cup of the verjus and 1/4 cup of the olive oil. Roast for 12 minutes, until the lobster meat is opaque; transfer the lobsters to a large platter.
• Meanwhile, in a small bowl, stir the jalapeños, fresh tarragon, parsley and shallot with the remaining 1/4 cup of verjus and 1/2 cup of olive oil. Season with salt and pepper. Spoon the dressing over the lobsters and serve with the lemon wedges.

Enjoy!

Foie Gras-Steamed Clams

Ingredients:
• 1 cup pure olive oil
• 1 red onion, cut into wedges
• 24 littleneck or Mahogany clams, scrubbed
• 2 tablespoons late-harvest white wine vinegar, such as Katz's Late-Harvest Sauvignon Blanc Agrodolce
• 4 tablespoons foie gras mousse, such as D'Artagnan's
• 4 tablespoons unsalted butter, softened
• Grilled bread, for serving

Directions:
• Preheat the oven to 350°. In a small baking dish, pour the olive oil over the onion wedges, cover with foil and roast for about 40 minutes, until the onion is tender. Drain, reserving the oil for another use. Coarsely chop the onion.
• In a large, deep pot, combine 1 cup of water with the clams, white wine vinegar and foie gras mousse. Cover and steam over moderately high heat until the clams open, about 10 minutes. Transfer the clams to bowls, discarding any that do not open. Strain the broth into a medium bowl and rinse out the pot.
• Return the sauce to the pot, stopping when you reach the grit at the bottom. Add the butter and whisk over moderate heat until creamy. Add the roasted onion and cook just until heated through. Pour the sauce over the clams and serve right away with crusty grilled bread.

Enjoy!