We went to a baseball game Monday night and had a blast. At Angel Stadium, the Angels beat the pants off the Dodgers. The weather was great, the food not so much, but hey, it was stadium food. Jim had roasted peanuts AND Crackerjacks AND a hot dog. Back to a healthier menu for the rest of the week.

For the recipes this week, first up is a recipe the Gibson family (multi-generational Louisiana shrimpers) shared with me a few years ago: Shrimp & Grits Ya-Ya. FYI, I made it once with smoked gouda instead of plain and it was very good. Take your pick. Next, Chef Paul Prudhomme made blackened redfish so famous they had to put limits on the number of fish people could catch. The recipe is simple and the technique is good with any mild white fish. And finally, a substantial salad composed primarily of corn and black-eye peas that's absolutely delicious served along with anything you put on the grill. Bonus: It has a warm bacon dressing spooned over the top.

Enjoy these 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

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Previous week's recipes:

 • Galatoire's Crabmeat Maison • Corn and Tomato Spoon Bread • Risotto with Shrimp

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Gibson Family Shrimp & Grits Ya-Ya

The Gibson family has been shrimping off the coast of Louisiana for generations, so it stands to reason they'd have some great family recipes featuring America's favorite crustacean.

Blackened Redfish

This is the technique developed by Chef Paul Prudhomme decades ago, and it remains as delicious and relevant today as it was in its heydey. You can use the technique on any firm fish fillet; The trick is to clarfy the butter first and used it, leaving the butterfat behind, and to cook it outside over a grill, because the smoke will be voluminous. It only takes a few minutes, so make sure the rest of dinner is ready to go before you get started.

Corn and Black-Eye Pea Salad

This is a great and substantial side salad for a sweltering August day. Serve it along something hot off the grill and ring the dinner bell.