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Easter weekend is upon us, and we're celebrating in an unorthodox way. Jim's family is coming over for a pizza party. I started pizza dough earlier this week, and will put out just about any possible pizza topping you can imagine, so that everyone can build the pizza of their dreams. My oven will accommodate 2 pizzas at a time, so it'll take about half an hour to get nine baked, but it's doable, and it's a lot of fun. The weather is going to be nice, and we should have a nice breeze here at the beach.

For the recipes this week, first up, a delicious Creole shrimp and grits recipe that's decadently delicious. Make it for a stunning meal. Next, cheesy shrimp and bacon skewers that work as an hors d'oeurve or can be served as an entrée. And finally, pork chops glazed with pepper jelly just before they come off the grill. Jim has to have his with a side of apple sauce.

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

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:

 • Commander's Coconut Shrimp • Beef Fajitas • Easy Chicken & Dumplings 

Back in Stock!

My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.

To order, call 504.208.9959 or CLICK HERE to order online.

140+ recipes, all but a handful with lush photography, all tried and tested-- and tasted!

Creole Shrimp and Grits

This is a delicious recipe from chef Keith Frentz who, with his wife/partner, Nealy Frentz, own the exquisite restaurant LOLA in dowtown Covington on the Louisiana North Shore. Put this one into regular rotation, it's delicious!

Cheesy Shrimp with Bacon

The trick with bacon-wrapped shrimp, or oysters, for that matter, is to cook the bacon most of the way through, then wrap it around the seafood you're grilling, skewer, and crisp it up. The seafood will be done to perfection, and the bacon will be perfect.

Rosemary Pepper Jelly Glazed Pork Chops

This is for the grill; the chops are seasoned and dusted with a little corn starch, then grilled until almost done. Finish with the pepper jelly glaze, although we've used fruit jellies with great results, too.