I’ve bought some beautiful heads-on, wild-caught, fresh Louisiana fresh shrimp lately. I don’t mind peeling large shrimp (if it’s only a few pounds). I cooked these scampi-style and served them two nights in a row.

I first served the shrimp on boiled noodles, then on a baguette for an appetizer and on grits. The grits recipe is wonderful, so make sure you cut that one out or save it.

The grits are good with shrimp, grillades or sausage on top or simply served with eggs for breakfast.

Shrimp is a fast-cooking protein and requires only two to six minutes to cook, depending on their size. When shrimp are tough or rubbery, you probably overcooked them. I remember reading somewhere that when the shrimp curls to a C, it’s cooked, and if it curls all the way to an O, it may be overcooked. I do not like raw seafood, so I probably tend to overcook mine most of the time.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.