these recipes, which are from the The Commander's Place New Orleans Cookbook: COCONUT BEER SHRIMP WITH SWEET AND TANGY DIPPING SAUCE Of Caribbean and Oriental inspiration, coconut beer shrimp was put on the menu at the request of a good local customer, whose favourite dish it was. We "Creolized'' it by adding Creole seafood seasoning to the batter and Creole Mustard to the sweet and sour sauce. It's a marvellous hors d'oeuvre for a party. Leave the tails on the shrimp so they can be picked up with the fingers.

4 eggs 1 cup beer 3 1 teaspoons Creole Seafood 1 1 cups all-purpose flour 2 tablespoons baking powder 48 large raw shrimp, peeled but with tails on, deveined 1 1 to 2 cups shredded coconut, fresh or moist-pack Vegetable oil for deep-frying Sweet and Tangy Dipping Sauce 2 cups orange marmalade 1 cup Creole mustard or Dijon mustard 3 tablespoons shredded horseradish 1 Combine eggs, beer, 1 teaspoon seafood seasoning, flour, and baking powder.

Blend well.

2 Season shrimp with remaining seafood seasoning.

3 Dip the shrimp in beer batter and roll in coconut. Fry in oil heated to 350 degrees in a deep-fat fryer, wok, or deep saucepan. The oil should be at least 1 1 inches deep. Drop shrimp in a few at a time and fry until golden brown.

Remove and drain on paper towel.

4 Blend together dipping sauce ingredients.

5 To serve: Put a small bowl of the sweet and tangy sauce in the center of each plate. Arrange 8 shrimp around it and serve immediately.

*** SHRIMP AND FETTUCCINE Recently, when pasta became so popular, we put it on the menu at another of our restaurants, Mr. B's in the French Quarter, where it met with such success that we adopted it at Commander's. Although pasta was never part of Creole cuisine, it is very much a part of New Orleans because of the large Italian population here. Use only french shrimp, fresh pasta, and the lushest red tomatoes you can find.

We also serve pasta with crawfish tails. Substitute spinach noodles for fettuccine for a beautiful colour combination.

8 tablespoon (1 stick) unsalted butter 2 cloves of garlic, minced 4 teaspoons minced parsley 1 onion, diced 4 fresh mushrooms, sliced 4 tablespoons peeled, seeded, and chopped fresh tomato 1 cup chopped green onions 2 teaspoons Creole Seafood 1 cup Shrimp Stock 2 cups cooked fettuccine noodles (12 ounces dry pasta) 24 medium shrimp, peeled and deveined 1 cup dry white wine 1 Melt half the butter in a large saucepan and saute the garlic, parsley, onions, mushrooms, tomato, green onions, and seafood seasoning for 30 seconds, stirring gently. Add stock and simmer until onions are transparent.

2 Add the cooked fettuccine, the shrimp, and the wine and simmer until liquid is almost evaporated.

3. Remove pan from heat, add remaining butter, and stir gently until butter is melted and sauce is creamy. Serve immediately.

SHRIMP MOUSSE Ideal for entertaining, shrimp mouse is a delicate and decorative dish with a handsome presentation. Garnish with the whole cooked shrimp encircling the unmolded mousse, and sprinkle a little freshly chopped tarragon or dill on top. It should be made a day ahead and chilled overnight. Do not leave it out of the refrigerator or it will liquefy.

1 pound shrimp 3 cups water 1 1 tablespoons (envelopes) gelatin 1 cup dry white wine 1 cup dry sherry 1 teaspoon salt 2 tablespoons finely chopped tarragon 1 cup Homemade Mayonnaise 1 cup heavy cream, whipped Garnish Whole cooked shrimp Chopped tarragon or dill 1 Peel and devein the shrimp and set aside. Put shells in a saucepan with the water and boil until liquid is reduced to 2 cups. Strain this shrimp stock and in it cook the shrimp until just tender, from 3 to 5 minutes, depending on size. Remove and reserve shrimp and continue to cook the stock until reduced to 1 1 cups.

2 Soften the gelatin in white wine and sherry for 3 minutes, then add the hot shrimp stock and stir over low heat until gelatin is dissolved and stock is clear. Pour into a food processor or blender, add the shrimp, and process to a smooth puree.

3 Chill the puree until slightly cool. Add salt and tarragon and mix well.

Fold in mayonnaise, then whipped cream. Correct seasoning to taste. Spoon into a lightly oiled 4-cup mold and chill overnight.

4 To unmold: Run a silver knife and around inside edge of mold and invert the mold onto a chilled serving platter. Wrap mold in a towel wrung out in hot water until the mousse slips out of the mold.