Ingredients

Brush with Butter; Grill:

8 slices rustic baguette or french bread, cut 1" thick

Sprinkle with:

Coarse salt

Ingredients

Brush Cut Parchment with:

¹⁄₄ cup butter, melted

Divide and Place among Packets:

3 cups sliced leek

Top with:

4 sprigs fresh thyme

4 sea bass fillets (6 oz. each), 1

Dijon Mixture: Blend and Brush Fish:

¹⁄₄ cup Dijon mustard

2 T. dry white wine

¹⁄₈ t. white pepper

Divide among Packets:

¹⁄₂ cup sliced shallots

1 cup finely chopped Roma tomatoes, peeled

12 whole shiitake mushroom caps

4 lemon slices

Ingredients

For the Shrimp Stock—

Saute in 2 T. Olive Oil:

1 onion, roughly chopped

2 ribs celery, roughly chopped

2 carrots, roughly chopped

3 garlic, smashed

Add:

8 cups water and shells from 2 lbs. 16–20 count shrimp (or 4 cups water and 4 cups clam juice, if no shells)

1 lemon, halved

3 sprigs fresh thyme

3 sprigs fresh parsley

1 sprig rosemary

2 t. salt

1 t. black peppercorns

3 bay leaves

For the Roux—

Melt:

¹⁄₂ cup unsalted butter (1 stick)

Whisk in and Bake:

¹⁄₂ cup all-purpose flour

For the Creole Seasoning—

Combine:

1 T. paprika

2 t. dried rosemary

2 t. salt

1 t. each black, white, and cayenne pepper

¹⁄₂ t. each dried thyme and oregano

¹⁄₂ t. dry mustard

¹⁄₄ t. celery seed

3 bay leaves, very finely crumbled

For the Sauce—

Saute:

¹⁄₂ cup unsalted butter, melted

3 T. Creole Seasoning, above

2 T. garlic, minced

Add; Bring to a Boil:

2 cups Shrimp Stock or 2 cups bottled clam juice

¹⁄₄ cup honey

1 T. Worcestershire sauce

1 T. tomato paste

1 t. Old Bay seasoning

Add by Tablespoons:

Prepared roux, above

For the BBQ Shrimp—

Pour Sauce Over and Bake:

1 lb. (16–20 count) shrimp, deveined, shells

Garnish with:

2 T. green onion, bias-sliced