For the recipes this week, simple is the name of the game. It's Labor Day weekend, a long weekend where I try to avoid doing much labor at all. For the first recipe, I've included Ali Slagle's genious take on shrimp scampi. She replaces the traditional pasta with healthier white beans, something we're constantly being told we should eat more of. The dish is generously seasond with garlic and lemon.

Next, a dish fit for company, although you'll want 2 bottles of Champagne or prosecco if you do invite guests over. It's got a zesty mustardy sauce and has plenty of chicken schmaltz, so be sure you have a good crusty bread on hand for sopping up the juices. 

And finally, end-of-summer grilled corn and plump shrimp; I'd definitely grill the romaine a bit on both sides also. It develops a nice smokey flavor that will really enhance the salad.

Enjoy the 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

Previous week's recipes:

 • Fresh Corn Chowder • Pasta with Shrimp in Tomato Cream • Toasted Pasta with Shrimp

White Bean Shrimp Scampi Stew

This easy recipe replaces pasta with beans for a bit of a twist on the old standby, Shrimp Scampi. It's got lots of garlic and lemon, and begs to be served with a slice of toasted hearty Italian bread or sourdough.

Champagne Chicken

Pick a Champagne or prosecco you like so that you can serve the remainder of the bottle with this luscious recipe. Like the previous recipe, serve this with good crusty bread for mopping up the mustardy sauce.

Grilled Shrimp, Corn, and Avocado Salad

Grilled corn is a favorite of ours all summer long. In this recipe, plump sweet shrimp are grilled alongside the corn; I like to drizzle the split romaine with a little olive, season with salt, and give it a couple of turns on the grill also.