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Old friends we've not seen in years are in town this weekend and we're meeting them for lunch Saturday. The weather's going to be fine and I have a reservation looking over the Redondo Beach marina. Sunday we're meeting family for a Mother's Day lunch, so a no-cook weekend for me. 

For the recipes this week, I'm starting with a favorite, a crawfish hash with eggs benedict. Sub in shrimp if crawfish aren't your thing.

Next up, a delicious shrimp taco dish with versatile Pico de Gallo. Make a big batch of the pico and enjoy it with plenty of other dishes. And finally, for the sunny weather, a delicious watermelon margarita. I need to get this into rotation this spring and summer; it's really that good.

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

Best regards,

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

P.S. You can easily share this newsletter with family and friends, just use the link at the bottom of the page.

P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous recipes:

 • Fiery Glazed Chicken • Italian Barbecue Shrimp • Risotto with Crab and Shrimp

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Crawfish Hash Benedict

This is a great choice for a Mother's Day brunch if you're cooking. The recipe specifies crawfish tails; feel free to substitute shrimp if you can't find crawfish tails. The shrimp will take a little longer to cook.

Shrimp Tacos

This recipe is easy and loaded with flavor. Plus it has a bonus recipe for Pico de Gallo, my BFF. I make it at least once a week; I eat it with tacos, tostadas, nachos, put a dollop in my black bean soup, mix it with a little crema to make a delicious salad dressing.

Watermelon Margarita

My friend Wendy, a cocktail whiz, stopped by a photo shoot many years ago and took charge when she realized we were trying to concoct this. She went home for her cocktail kit, which she keeps in an old-fashioned house-calling doctor satchel, and, after a few trial runs, settled on this recipe. It's delicious and refreshing- make a big batch of the watermelon simple syrup and use the leftovers to make watermelon-infused lemonade.