Directions: In a large pot, heat oil and saute chopped vegetables until clear. Add tomato and one can of water. Add juice of lemon/lime and the remaining ingredients except Rice. Bring to a boil, then reduce heat and simmer for at least 30 minutes. 20 minutes before serving, add the fish and make the Rice with 2 cups of water. Serve Court Bullion over Rice.

Directions: Heat cream cheese, bleu cheese and butter in a skillet until melted, stirring constantly. Add the shrimp. Cook for 3 to 5 minutes or until shrimp turn pink, stirring constantly. Add tabasco, salt and pepper to your liking. Serve over pasta or rice

Directions: 1, Shell and devein the shrimps, wash them, and dry thoroughly. Chop half of them (18) into small pieces and slice the remainder lengthwise down the middle. Chop garlic and parsley together. If using dried sage, soak the leaves in lukewarm water for 15 minutes before using. 2. Combine olive oil, butter and salt pork in a saucepan; heat. Add onions and cook to medium brown. Add celery and carrot, stir, and cook for 5 minutes. Add all the shrimps and cook for 10 minutes. Add garlic with parsley, sage, salt and pepper; stir and cook for 2 minutes. Add wine, cover, and cook for 3 minutes. Add rice and cook 2 minutes longer. Add 3 cups of the boiling broth, stir, and add more broth as needed. 3. Cover and simmer for about 20 minutes; then check for cooking and seasoning. Do not overcook. Place on a warm platter and sprinkle cheese lightly on top.