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My forecast says abundant sunshine, low, humidity, and afternoon highs of 70F. We'll be grilling this weekend, and watching the Congressional Cup this weekend. Chores, as per usual, but not too onerous. Perfect.  

For the recipes this week, first up, fiery grilled chicken. Do invest the time in making the Abercrombie Sauce; it's good, and it will keep in the fridge for adding a little sweet heat to your grilling this summer.

Second, a delicious recipe for Italian Barbecue Shrimp, a dish invented at the request of a regular customer at Pasqual's Manale in uptown New Orleans. The sauce is seriously addictive, and requires plenty of French bread for sopping it up.

And finally, a decadent shrimp and crab risotto that's fancy enough for any dinner party. Add a crisp salad on the side and you'll have a wonderful dinner. Enjoy the recipes, stay safe and healthy, and 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:

 • Jazz Fest Crawfish Bread • Southern Fried Shrimp • Baked Stuffed Peppers

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My first cookbook is back in stock. Order your signed copy today and start some tasty menu planning.

To order, call 504.208.9959 or CLICK HERE to order online.

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

Fiery Glazed Chicken

This one takes some advance planning because you need to make the Chile Sauce at least a week before using to let flavors fully develop, but you'll have leftovers for another use, so it's worth the time. (Or, if there's a Trader Joe's near you, buy their Per-Peri Sauce.) The chicken is grilled, but could be prepared in a medium oven.

Italian Barbecue Shrimp

This is a New Orleans classic; there's not a scrap of actual barbecue sauce to be found in the dish. I invited a couple of hungry bachelor neighbors to join Jim and me for dinner one night and made a version of this; they declared it the best food they'd ever had. Make sure to have plenty of French bread on hand to sop up every drop of sauce.

Risotto with Crab and Shrimp

Some people say risotto is only appropriate for cooler months, I say good risotto is appropriate any time of the year. This one is decadent with shrimp and crab; add a crisp salad and you have dinner.