January 19, 2017 | Louisiana Kitchen & Culture

January 19, 2017

Glitter Season is shifting into high gear here in Louisiana. We're either glittering up Mardi Gras paraphernalia for ourselves and/or friends and therefore have glitter everywhere, or we know someone who is, and therefore have glitterpox by association. There's no vaccine, and the only cure is about 6 months worth of showers post-Mardi Gras. Then you dust your Muses shoes, or your ZULU Coconut, and you're reinfected again...

It's no secret that I love shrimp, so of course when I spied a cookbook titled Shrimp Country: Recipes and Stories from the Southern Coasts I had to buy it. I grew up eating along the Gulf Coast, but I've also spent a good bit of time along the South Carolina and Georgia Atlantic coasts. Many of the recipes in the book invoke very specific memories, none of them are very complicated, and I've tagged more than half of them as something to take a closer look at. I've included links to two below; if you like shrimp, you'll want to keep an eye out for a copy of the book and peruse it yourself.

Monday afternoon I'm going to stop by the New Orleans Glass Works; chefs (Tory McPhail (Commander's Palase), Juan Carlos Gonzales (SouBou), and Meg Bickford (Café Adelaide and the Swizzle Stick Bar) will be learning how to blow sugar from an actual sugar sculptor. They'll be creating desserts afterward for their respective restaurants, so keep an eye out for new items on their menus. Should be interesting, and certainly sweet! Watch our Facebook page for pictures from the afternoon.

Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Also, keep in mind that food banks struggle this time of year; consider making a donation if at all possible.

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Susan Ford

Susan Ford, Publisher
Louisiana Kitchen & Culture

Miss last edition's recipes?

• Most viewed last week: Shrimp Stew
• Grits & Beef Grillades
• Lasagne with Rich Meat Sauce

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It's time to start making your plans for Mardi Gras parades around the state; we've started compiling a list. If you know of a parade that we don't have listed yet, email the details you have to Jim and we'lll get it updated.

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	Linda's Shrimp Dip Put this classic shrimp dip out on your Mardi Gras party buffet - or Super Bowl spread, for that matter - and watch it disappear. Click to forward this email and recipes.

	Spicy Peanut Butter Shrimp This recipe takes ingredients found in most reasonably well stocked kitchens, plus one of America's favorite proteins, and turns out a tasty, unusual dish. Even better, it comes together in the time it takes to cook a pot of rice; fancy enough for a dinner party, easy enough for a busy weeknight. Click to forward email and recipes.

	Tasso and Oysters in Cream on Pasta From Chef Paul Prudhomme's Louisiana Kitchen, this recipe was one of his selected to run with the tribute to him Chef Frank Brigtsen wrote for our January/February 2016 issue. It was one of Chef Paul's favorites. Click to forward email and recipes.