My nephew and his wife are coming for lunch on Sunday so I get to be auntie Sooz. I love it! I'm waiting to hear what they would like for me to cook; might be just hamburgers or pizza, but we'll get to spend some time together. I haven't seen them since their wedding back in April.

For the recipes this week, I'm dusting off some old favorites from the magazine. First up, a butter-poached shrimp take on a dish our family has been making for years, usually with a mild flaky fish. I updated it using shrimp a few years ago, it's simple and tasty. Next, classic Creole roast beef debris that makes enough to feed a crowd. Use it to build po' boys, serve it over rice or mashed potatoes, etc. And finally, old fashioned minute steak with mushroom gravy that's pure comfort food. 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:

 • Shrimp Scampi • Marinated Pork Tenderloin • Chicken Maque Choux

Butter-Poached Shrimp

This is an easy recipe that our family has been making for years. It comes together in about the time it takes to cook a pot of rice, which you'll definitely want to have on hand do soak up all the delicious, buttery sauce.

Creole Beef Debris

Common cuts that will work with this recipe are eye of round, top sirloin, chuck roast, top round, and brisket; use a mixture for more flavor. The meat needs to be cut into pieces so that it will fit in a single layer inside the Dutch oven for braising

Minute Steak with Mushroom Gravy

This easy recipe uses some of the tasty oil left over from cooking the steaks AND some of the seasoned flour used for breading as the base for the luscious gravy. I like it best served over mashed potatoes, but hot cooked rice is great also.