Happy Mardi Gras! My friend Karen belongs to the Crescent City Dames krewe and their sashay was Friday in the French Quarter. We bundled up and walked down there to admire them-- The Quarter was packed, even though it was so cold that morning. It's going to be warmer over the weekend and I'm looking forward to catching a few beads.

I had Mardi Gras in mind when selecting some of this week's recipes. The Shrimp Veracruz calls for cooking the shrimp separate from the sauce, so this could easily be made in advance and quickly heated up when you get home late from a parade. The Mardi Gras Muffuletta Salad is easy, transports well, and is a crowd-pleaser, and Mardi Gras day is National Pancake Day in England, and who doesn't like a plate of pancakes?!?

Enjoy this week's recipes, stay safe and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Shrimp Veracruz

This recipe replaces the red snapper in Snapper Veracruz with more easily found shrimp. Serve with rice or pasta for soaking up all the flavorful sauce.

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Mardi Gras Muffuletta Salad

This is an easy dish that will transport well to any Mardi Gras party. Pro tip: Heat it up just a bit right before serving so the cheese gets nice and melty.

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Strawberry Pancakes

I read somewhere this week that Mardi Gras Day (also known as Shrove Tuesday) is National Pancake Day in England, something I could certainly get behind. Our beloved Ponchatoula strawberries are beginning to show up at local markets, so perhaps this might be on the menu Mardi Gras morning.  

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