4 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped celery
1 pound rock shrimp
Cayenne or Essence, recipe follows
1 tablespoon lemon zest
1 teaspoon chopped garlic
4 cups left-over cornbread crumbs
1 to 2 cups chicken stock
4 (6-ounce) flounder fillets, skin removed
1 tablespoon chopped fresh parsley leaves
Steamed Haricots Verts, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon olive oil
2 shallots, sliced thin
Salt and freshly ground pepper
1 pound haricots verts, cleaned
1/4 cup water
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