Louisiana Recipes for Home in August: Seafood-Stuffed Crabs, Ginger-Caramel Shrimp, Rustic Shrimp Bisque, Chef Tommy Centola's Shrimp Lorraine
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August 20, 2020
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It has been so hot for so long, the "feral" cat I've been feeding for almost 10 years (she tolerates being petted and brushed, and will let me put flea meds on her, but wants nothing to do with being picked up, etc.) has taken to creeping in the back door and curling up on the doormat if I leave the back door open a crack. Which of course I do for the poor hot thing... I'm ready for some chicken and sausage gumbo and I intend to make a pot the first day the temperature drops just a little. I make soup all summer, but a heavy pot of gumbo is just too much. Is there anything you only cook in the cooler months, that you're really craving as the end of August approaches? Enjoy the recipes below, and, as always, let me know what's on your mind. Have a great weekend, wear your mask, wash your hands, and don't touch your face! Best regards,
Susan Ford, Publisher and Editorial Director P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy auto renewal reminder. Renew Today!
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Seafood-Stuffed Crabs This recipe is great as is, but the stuffing mixture can also be used to stuff shrimp, chicken breasts, or atop a nice fillet of fish. Or, form into crab cakes, bake as directed, and serve with a poached egg on top with hollandaise for brunch!
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Plumped Ginger-Caramel Shrimp This is from The Splendid Table's How to Eat Supper; the cookbook author claims a dinner guest actually licked her plate after finishing the meal. It's a simple recipe; just take care to watch carefully after adding the shrimp, as you don't want the garlic or the sticky glaze to burn.
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Rustic Shrimp Bisque From Melissa Clark's cookbook Dinner: Changing the Game, this is an easy, easy bisque recipe. Nothing finicky or fussy about it; it's thickened with rice instead of heavy cream. Make sure you have a good loaf of bread to serve with it.
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Shrimp Lorraine From Louisiana Kitchen & Culture subscriber Chef Tommy Centola, this is easy and absolutely delicious. Named after his mother-in-law because she loves it so much, you will put this one into regular rotation.
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