I am working on tarts for the summer issue right now; mainly savory, although I may throw in a couple of sweet ones before I'm done. Simplicity seems to be what I'm craving right now, clean, fresh, and not too fussy. So, if you have any requests, now is the time!

For the recipes this week, along those lines, I selected a pickled shrimp recipe; I'll make several versions over the course of the summer, because I like to have it on hand in the refrigerator. Good for a quick snack, a salad topping, and you'll look like a hero if someone stops by unexpectedly for drinks and you whip it out. Next up, a chile crisp shrimp skewer-- chili crisp isn't as pervasive as it was the last couple of summers, but I still love it. And finally, a bit more complicated, but interesting; a fried green tomato BLT with a tart-sweet chutney.

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

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Pickled Shrimp

I make one version or another of this dish a lot in the summertime. It makes the perfect guild-free snack or meal on a hot day, and I love all the bright fresh flavors. Double or triple this recipe; it'll keep, refrigerated, for several days.

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Chili Crisp Shrimp Skewers

This is a full meal- half a pound of shrimp per person, plus a bright cabbage slaw. I'd be tempted to fold mine into warm fresh corn tortillas, but the shrimp would also be excellent atop a bed of rice.

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Fried Green Tomato Sandwiches

Here's a different take on the classic BLT-- make them with fried green tomatoes and serve with a tart-sweet chutney. If you've ever had bacon/tomato jam, you'll understand why this combo works.

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