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It's cold and rainy at the beach this week; as I write this on Thursday afternoon I have a pot of beef and bean chili simmering on the stove. I'll make a pan of buttermilk cornbread to serve with it, and we'll have a nice, warming meal tonight. I intended to make a pot of red beans today, but the little grocery store I went to was out of ham hocks and only had dried pinto beans. So I switched lanes and got ingredients for chili. Red beans next week.

I picked seafood for the recipes this week; we don't observe Lent, but I never say no to seafood. First up, a spicy pasta with shrimp, shared from the old cookbook Seafood Alla Siciliana. You use the shrimp heads to make stock, pass the stock and solids through a food mill, and use the purée as the base for the sauce. No part goes to waste.

Next up, mild white fish with lemony shrimp; serve over rice for soaking up the sauce. And finally, citrus is in season, and this blackened fish and citrus salad takes full advantage. A sliced ripe avocado would be a nice addition.

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:

 • Southern-Style Smothered Pork Chops • Chicken Caprese Hot Pockets • Fried Catfish Fillets

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

Spicy Pasta with Shrimp

This is pure Sicilian, from the cookbook Seafood alla Siciliana. As is true in all peasant food, no part of the animal is discarded; here the heads are cooked and ground to make the base for a sauce. End result: A very flavorful dish of pasta.

Snapper with Lemon Butter Shrimp

From the talented private chef Kevin Temple's cookbook Southern Creole, this easy recipe will go into regular rotation once you make it. The recipe specifies snapper, but he says feel free to use another fish if that's what you have available. It's going to make a delicious sauce, so plan to serve it over rice or pasta.

Blackened Fish Citrus Salad

This recipe, from Seriously Good Salads, is another easy recipe, fast enough for a weeknight but a show-stopper for a dinner party. Use any firm mild fish that's fresh in your local market.