I'm just getting back into the groove after a long and much-needed beach vacation. We spent the time in Mazatlán, on the beautiful Pacific coast of Mexico, and the weather was absolutely perfect every day. Chilly at night, high 70s to low 80s in the daytime, with very little humidity. My favorite!.

For the recipes this week, I have two seafood recipes, and side dish perfect for your next fish fry. 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

P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today!

March/April issue available now:
Subscribe here

The Seafood Tower

This is an easy recipe full of flavor. It calls for shrimp and scallops, and is flavored with garlic, capers, and lemon. Get your prep work done and the whole dish will come together in the time it takes to cook the pasta. Add a crisp green salad and you've got a delicious dinner.

White Bean Scampi Stew

I can easily see swapping out fresh butterbeans for the canned white beans in this easy, lemony, garlicky shrimp stew. Serve it over rice, cooked pasta, or hot buttered French bread.

Grits with Corn and Vidalia Onion

Add this recipe to your repertoire for your next Friday Fish Fry. She grates the onion on the large holes of a box grater; that way the onion melts into the grits, infusing them with onion flavor without leaving distinct chunks of onion.