Instructions:

1. Preheat the oven to 350˚F.
2. In a large mixing bowl, combine the following: tuna, egg and bread crumbs. Stir the mixture lightly. Add the onions, celery, pimiento, lemon juice, horseradish, garlic, and pepper. Mix very well.
3. Divide the mixture into four parts and form each into patties.
4. Heat a non-stick pan and drizzle some oil on it. Fry the patties over medium heat until golden brown. Make sure to cover the pan for an even cooking.
5. Flip each patty to the other side and cook for five minutes.
6. Bake in the oven until golden brown and serve at once. This yields four servings.

Instructions:

1. Preheat the oven. Bake the croissant rolls, carefully following the package directions. Remove from the oven and let it cool.
2. Slice the bread into halves. Spread some butter on one side if you like.
3. Open the cans of tuna and drain well.
4. For the mean time, dice the celery and mince the onions.
5. Mix everything together in a large bowl, excluding the lettuce. Season with salt and pepper according to taste.
6. Add the crushed potato chips into the mixture and toss lightly.
7. Take one slice of bread and spread the salad on top.
8. Carefully arrange the sandwiches on a plate. Put some potato chips on the side and then serve.

Instructions:

1. In a small bowl, place the flour, cayenne pepper, and the paprika together. You may increase the quantity of cayenne pepper if you like your garlic shrimp to be spicy. Mix well.
2. Roll and then dust the shrimps in the flour mixture. Make sure that all the pieces of shrimp are well-coated with the flour mixture.
3. In a pan, heat butter and add chopped garlic to it. Cook the garlic in the butter for about one minute. Now, add the shrimp pieces to the pan, and sprinkle kosher or sea salt over it.
4. After about three minutes, turn the shrimp pieces over to the other side. Now pour the white wine all around the shrimp in the pan. Stir the shrimps well, and then add two tablespoons of butter to it.
5. Wait till the shrimps turn golden brown. Once they do, you can serve your garlic shrimp.

Instructions:

1. Wash the shrimp and pat them dry. Season it with tarragon leaves, pepper, and Creole seasoning. Make sure the seasoning gets mixed well.
2. In an electric grill, place the shrimps for about 5 minutes. The grill should be set at a temperature of about 450 degree F.
3. After 5 minutes, take the shrimp out, and place them on a plate so that they cool down. In a large mixing bowl, take the lettuce, black olives, croutons, and the cheese. Separate the mixture into two bowls.
4. Now place the grilled shrimp on top of both the salads and add the dressing of your choice.
5. The grilled shrimp salad is now ready to be served.

Instructions:

1. In a large pot, pour the chicken broth. Add rosemary, garlic, black pepper, clam juice, fennel seeds, celery seeds, tomato paste, and butter. Mix the contents well and bring them to a boil. After the contents get boiled, reduce the heat to low and let the contents of the pot simmer for about an hour. Keep stirring every now and then.
2. Add wine to the pot and stir again. Let the contents simmer for another hour.
3. Now add the shrimp to the pot. Cook for about 3 minutes. The shrimps should turn opaque by this time. You can now serve the shrimp soup. You can serve it along with French bread.

Instructions:

1. In a pot, mix un-iodized salt, soy sauce, and water. Bring the mixture to a boil, and keep stirring it so that all the brown sugar gets dissolved. Remove the pot from the heat, and allow it to cool down.
2. Take the salmon fillets and make about ¼-½ inch strips out of it. The strips should be made lengthwise. Put these strips in salmon brine, and let the fish to marinate for about 8-10 hours. Once they have been marinated for the stipulated period of time, take the salmon strips out of the brine solution and clean it with fresh water. Clean it thoroughly so that no trace of brine is left on the strips. Pat them dry.
3. In a dehydrator, spray some vegetable oil on the racks inside. Place the salmon strips on these racks. If you like your salmon jerky to be spicy, you can sprinkle cayenne pepper on the strips at this stage.
4. Now dry the strips as per your liking, by following the instructions of the dehydrator’s manufacturer.

Instructions:

1. First, shell and de-vein the shrimp. Meanwhile, if you are using wooden skewers, then soak them up for about 30 minutes. This will prevent the grill from burning.
2. Skewer the shrimp. Make sure that only the upper portion of the shrimp has been skewered. You can leave the bottom portion to use it as a handle during grilling.
3. In case you are using a marinade, then marinate the shrimps after you have skewered them. Now, you can light the grill. Put it on medium heat.
4. Oil the grill grate. Now, place the skewered shrimps over direct heat. Cook on one side for about 2 minutes before turning it over. You can cook the other side for about 30 seconds.
5. You can check if the shrimp has been grilled by cutting it. If the flesh is opaque, then it means the fish is done.

Instructions:

1. In a pan, melt the butter. While the butter is melting, chop the onions and garlic. In a mixing bowl, mix the melted butter, onion, and garlic together. Blend the ingredients thoroughly.
2. Shell the shrimp and wash it carefully in cold water. Now mix the shrimp in the spice bowl. Cover the bowl and place it inside the refrigerator for about 2 hours.
3. Once the shrimp has been marinated for about 2 hours, then light the grill. Skewer the shrimps on bamboo sticks. Place the skewered shrimps on the grill for 7 minutes on both the sides. The barbecued shrimps are ready to be served.

In case you do not have a grill, then you can bbq shrimps in your oven as well.

1. Preheat the oven at a temperature of about 400 degrees F. Place the shrimp pieces in an oven pan.
2. Chop the onions and garlic and place them on the pan alongside the shrimp.
3. If you wish, you can sprinkle some spices over the shrimp pieces. Now, apply olive oil and butter to the shrimp.
4. Cover the pan with aluminum foil and allow it to grill for about 30 minutes.

Instructions:

1. Defrost the frozen shrimp by running it under cold water. Meanwhile, fill the steam pot with water and put it to boil. When the water boils, place the shrimps on the strainer, and place the strainer inside the steam pot.
2. Add the one cup of shrimp spice. You may increase the quantity of the spice, as per your liking.
3. Steam the shrimp for about 10 minutes. Then cut and open a shrimp to see if they are done. Remove their shells, and peel the tails off.
4. Now, chop the shrimp into small pieces. Place it inside a mixing bowl, and add two cups of mayonnaise, dill, and the remainder of the shrimp spice to the bowl. Mix well.
5. Add the diced celery as well as the apple cider vinegar. Mix thoroughly. You can now serve your shrimp salad.

Instructions:

1. Add salt to some water and boil the potatoes in that solution. Once the potatoes become soft, drain the salt solution. Mash the potatoes and leave them to cool down.
2. In another saucepan, boil some more water and add the salmon fillets to it. Cook the fillets for about 8 minutes. Now, remove the fish from the water and allow them to cool down.
3. Carefully break the fillets into small pieces, peeling off its skin and de-boning the fish at the same time.
4. In a large bowl, add salmon pieces, melted butter, mashed potatoes, dill, salt, and pepper and mix them together. Make sure the contents get mixed in well.
5. Now, using your hands, form small balls of this mixture. They should be about 2½ cm thick. Once you have used all the mixture to make salmon balls, place them inside the refrigerator to cool for about 20 minutes.
6. Meanwhile, beat the two eggs in a bowl. Place the seasoned flour and the bread crumbs in separate bowls as well. Take the fishcakes out of the refrigerator after 20 minutes, and dip each of them first in the seasoned flour bowl, then the egg, and then the bread crumbs.
7. Fry these fishcakes for about 4 minutes on both sides.