Happy May! Beautiful weather in store as we roll in to the final weekend of Jazz Fest. I'm hosting a Cinco de Mayo fiesta on Sunday afternoon (isn't it funny that we've made such a big deal out of the anniversary here in the US while it passes unremarked in Mexico? Except in the state of Puebla) and am expecting about 20 people. I reckon I'll be making tortillas for hours Sunday morning.

For the recipes this week I'm starting with a personal favorite, Creole Shrimp and Grits. Their are as many recipes for this dish as their are chefs; I love this one. Next, Galatoire's Shrimp Remoulade, good any time of the year but particularly good on a hot summer day. Be sure everything is well chilled before assembling. And finally, a little not to Cinco de Mayo, pan-seared shrimp in a garlicky sauce. I'll be serving this on Sunday..

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:

 • Chicken Pontalba • Baked Stuffed Oysters • Steak Meuniere

Creole Shrimp and Grits

This recipe is from chefs Keith and Nealy Frentz of the fabulous LOLA Restaurant in Covington. It's a project, but well worth the effort, truly some of the best shrimp and grits I've ever had.

Galatoire's Shrimp Remoulade

This should be a back pocket recipe for anyone who's entertaining over the course of the hot summer. The sauce is made a day in advance, the shrimp need to be prepared several hours in advance and chilled, and go the extra step and chill the china you'll be serving this refreshing dish on. So refreshing on a hot day! 

Mexican Shrimp in Garlic Sauce

This easy and versatile sauce is one you should have in your back pocket as it elevates many dishes, including your favorite steak. You'll also find it on restaurant menus poured over chicken and a variety of seafood.