* 1 tablespoon olive oil
* 1 cup chopped onions
* Salt
* Freshly ground white pepper
* Freshly ground black pepper
* 6 cups seafood stock
* 1 teaspoon chopped garlic
* 1 pound (2 cups) Arborio rice
* 2 pounds assorted Mediterranean shellfish and seafood
* 1 tablespoon butter
* 1/4 cup heavy cream
* 1/2 cup freshly grated Parmigiano-Reggiano
* 3 tablespoons chopped green onions, green part only
* 2 tablespoons finely chopped fresh parsley leaves

Directions

In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.

Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.

* 3 pounds large Gulf shrimp, in their shells
* 2 tablespoons Creole seasoning, recipe follows
* Cracked black pepper
* 2 tablespoons olive oil
* 1/4 cup chopped onions
* 2 tablespoons minced garlic
* 3 bay leaves
* 3 lemons, peeled and sectioned
* 2 cups water
* 1/2 cup Worcestershire sauce
* 1/4 cup dry white wine
* 1/4 teaspoon salt
* 2 cups heavy cream
* 2 tablespoons butter
* Traditional southern Biscuits, recipe follows
* 1 tablespoon chopped chives

Directions

Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.