We're warming up briefly in New Orleans, with another freeze expected for Saturday night. We had ice on the ground for more than 24 hours Tuesday and Wednesday, something that is very unusual here. However, our pot of mustard greens made it through, and they should be better after the cold weather. My mom would never pick them until after the first frost; like collard greens, they're less bitter and sweeter after a cold spell.

I must have had warmer weather on the brain when I selected the recipes for this week. First up, spicy shrimp fritters can be portioned as appetizers, served as a starter or topping a substantial salad, or, my choice, tucked into a sandwich with lettuce, tomato, onions, and some remoulade sauce. Next, a shrimp and scallop tostada that bring warm, sunny beaches to mind. And finally, the lemon-garlic ginger chicken can be grilled or broiled and is sure to please the fans of the Chinese restaurant staple, Lemon Chicken.

Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind. 

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

Shrimp and Corn Fritters

This simple recipe is one to have in your back pocket, especially if you keep your freezer stocked with frozen shrimp and corn. Per the recipe note, you can shape these as bite-sized appetizers or hors d'oeuvres, but as pictured, they're in larger portions. They'd be great as is, but also as a salad topper for a light meal, or turned into a sandwich with lettuce, tomatoe, onion, and a remoulade sauce.

Shrimp and Scallop Tostadas

Succulent shrimp and seared scallops are served atop a spicy mayo slathered crisp tostada. Top with your favorite fruit salsa, ripe avocado, and pass hot sauce at the table. Plenty of napkins are required! 

Lemon-Ginger Grilled Chicken

In addition to cooking beans, the Instant Pot excels at transforming tough cuts of meat into fork-tender, melt in your mouth morsels. I like to make it ultra-rich by cooking stone-ground grits in a mixture of milk and beef stock, and I generally add minced onion and garlic to the grits.