The legendary New Orleans eatery Mr. B’s Bistro has released its first cookbook, and it’s the perfect way to bring the French Quarter right to your dinner table. Boasting 100-plus mouthwatering recipes, The Mr. B’s Bistro Cookbook ($30) includes Big Easy staples like barbecued shrimp, fried oysters, pasta jambalaya, pecan-crusted catfish, and, of course, bread pudding with whiskey sauce. or 

1 lemon, halved
2 tbsps. liquid crab boil, preferably Zatarain’s
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. whole black peppercorns
1 1/4 lbs. large shrimp (16 to 20 shrimp per pound), peeled with tail left intact
3/4 cup seasoned rice-wine vinegar
3 tbsps. Creole mustard
10 tbsps. vegetable oil
2 tbsps. olive oil
Kosher salt and freshly ground black pepper to taste
1 cup roasted red-bell pepper strips
1 red onion, halved, center removed, and cut into 1/8-inch-thick slices
1/4 cup chopped chives

In large saucepan, add 5 cups water. Squeeze lemon into water and add lemon halves along with crab boil, garlic, onion, and peppercorns. Bring mixture to a boil. Add shrimp and boil
1 1/2 minutes, or just until they turn pink. Remove pan from heat and add 8 cups ice over shrimp mixture. Let shrimp sit, covered by ice, 10 minutes. Drain.

In a large bowl, whisk together vinegar and mustard. Slowly whisk in oils and season with salt and pepper. Add shrimp, bell pepper, onion, and chives, and toss. Adjust seasoning with salt and pepper as needed.