1 quart shrimp stock
18 large Gulf oysters, shucked
2 tablespoons butter
4 ounces Smithfield Ham
1 1/2 cups onions
1 tablespoon garlic
3 medium (1 1/2 cups) fresh tomatoes, peeled, seeded and chopped
Salt
Crushed red pepper flakes
2 cups long grain white rice
1 cup English peas, frozen
Essence, recipe follows
12 large softshell crabs, cleaned
3 cups corn flour
2 eggs, beaten with 1 tablespoon of milk
2 cups Lemon Butter Sauce, hot, recipe follows
1 tablespoon finely chopped parsley leaves
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 cup dry white wine
3 lemons, peeled and quartered
2 tablespoons minced garlic
1 tablespoon minced shallots
1 teaspoon salt
3 turns freshly ground black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1/2 pound (2 sticks) unsalted butter, cut up, at room temperature
1 tablespoon finely chopped fresh parsley
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