It's restaurant week in New Orleans, and I and a few girlfriends friends took advantage of the deals with a delicious meal at Avo on Magazine Street in uptown. I started with a watermelon gazpacho that was SO good I'm going to beg the chef to share the recipe. I can see eating it in quantity on the hot summer days ahead. If I'm successful in sussing it out of him, I'll share it here.

For the recipes this week, I'm focusing on simple is better. First up, an easy upgrade on a classic Shrimp Creole with the addition finfish. The base sauce is versatile, though, so use any protein to personalize it. Next, pull out your favorite recipe for cooking shrimp, make the delicious cucumber yogurt dip, and let hungry diners to assemble pita pockets to their own specifications. And finally, an easy chicken and pasta recipe that's got a little kick. If you don't want to serve the cutlet over pasta, slice it over a salad or use it to build a sandwich. 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

Last week's recipes:

 • Cajun Corn Chowder • Cajun Rice • Avocado and Shrimp Salad with Creole Dressing

Seafood Creole

This is an easy recipe using booth finfish and shrimp, but really, you could use any kind of protein, adjusting the cooking time as needed. Have tho cooked fluffy white rice on hand for serving to soak up all that delicious sauce.

Summer Shrimp Wraps

Make this refreshing yogurt-based dip ahead of time—it needs to chill for at least an hour before serving. It will keep for up to 2 days refrigerated; use it to dress salads and sandwiches, and set it out with a crudité platter of cold, crisp vegetables.

Chicken Fra Diavolo

This method calls for the chicken breasts to be seasoned several hours in advance of cooking; this step enhances the finished flavor of the chicken but may be skipped if time is critical.