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I've started my cook-a-thon for my nephew and his wife; their first baby is due in 3 weeks and I'm going to put some easy, tasty, relatively healthy meals in their freezer for days when they just don't have the energy for anything else. It's still hot here, so I set up a work station on my rolling kitchen island and positioned it in front of the window AC unit and plugged in my portable induction burner. I don't know why I didn't think of that earlier in this long, hot, unusually muggy summer. Better late than never, I guess. Now I know for next year.

For my recipe picks this week, first up, an old school shrimp salad, one that does not include tarragon. I feel about tarragon like some people feel about cilantro. It's pictured served atop an avocado but would be equally good as a sandwich filling or atop a crisp bed of lettuce. Next up, a pan-sautéed chicken dish with three different options for a pan sauce, so very versatile.

And finally, fried shrimp in a light beer batter served with a spicy catsup on the side. I must be craving shrimp! 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:

 • Chicken and Sausage Gumbo • Creole Eggplant with Shrimp • Mike Anderson's Seafood Gumbo

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

Old School Shrimp Salad

From Shrimp Country, by Anna Marlis Burgard: "There are as many variations on shrimp salad as there are southerners, it seems. Some people include a whisper of sherry, some prefer shredded cabbage or jicama to celery, some punch it up with intense spicing, and others add more exotic ingredients. For me, shrimp salad needs to taste like shrimp, so I like to keep things simple. I cannot abide tarragon and other taste invaders. I use half low-fat mayonnaise and half low-fat sour cream to cut the calories back (and because I don't love mayonnaise). I like the sweeter white shrimp best for a delicately flavored salad." 

Sautéed Chicken with Three Pan Sauces

We eat so much chicken Jim starts to cluck when I start talking about chicken for dinner, but if you have the three sauces included here in your repertoire, you can put a twist on your old standards.

Lighter Beer Battered Shrimp

From renowned cookbook author Virginia Willis Brown, this is a lighter take on beer battered and fried shrimp. By all means spice up your favorite ketchup if you don't want to take the time to make your own, but as is true with most things, home made is better.