Eating and Drinking Tweets

Famous Louisiana Chef John Folse is a deep, warm voice. And when he speaks about Louisiana food, there’s no doubt where his heart is.

“Eating in Louisiana is a faith ; it’s not just about nutrition,” Cook Folse announces. “It’s an in-gathering ; it’s celebratory ; it is a prayer of thanks for all we have been in possession of from the swamp.”

John Folse grew up just east of the Atchafalaya Swamp and lost his mother as a young boy. His father raised 6 boys and 2 girls as a single parent. One of the things Mr. Folse felt he needed to teach his kids was to be good cooks.

And their first lesson was that only the freshest foods yield their true flavors. “He actually taught us to refuse anything less than great taste,” Chef says.

To serve the hottest foods, you need to know what’s in season. “When it’s brown shrimp season, you eat brown shrimp. When it’s white shrimp season, you eat white shrimp. When it’s strawberry season, you eat strawberries,” Cook laughs.

Locals call brown shrimp season Bonne Crevette-translation, good shrimp! The season begins in May and runs till fall. Even during Bonne Crevette, you must know the way to know how to select the absolute best quality.

Well-taught cooks only purchase full, in-shell, raw shrimp when they’re displayed on a thick bed of fresh ice-not melting-under a cover. The shrimp meats must be firm to The shells must be translucent and moist, not dull or dry.

Learning to capture the mythical taste of brown shrimp also implies learning a sense of timing. “A lot of people are worried they may undercook shrimp,” Cook asserts, “but the real crime would be to overcook it and boil out all of the flavor and texture.”

Follow these tips and your shrimp are sure to yield their true Louisiana tastes.

So, celebrate Bonne Crevette with Chef Folse’s Shrimp Scampi. “Try this dish. It’s an easy, traditional shrimp recipe. And it is one of my favorites.”

Chef explains that though scampi is a term used some place else to describe a species of shrimp, in America it refers to an Italian dish. This straightforward recipe is magnificent when served over pasta, fish or chicken.

For a fantastic wine pairing, enjoy Shrimp Scampi with a tumbler of lovely Alice White Chardonnay.

Chef John Folse’s Shrimp Scampi

11/2 pounds (20-25 count) Louisiana shrimp, peeled and deveined

1/2 cup flour

Salt & cracked black pepper to taste

Tabasco Pepper Sauce to taste

1/2 cup olive oil

6 cloves garlic, sliced

1/4 cup shallots, chopped

2 tbsp fresh basil

2 tbsp fresh oregano

1/2 cup mushrooms, sliced

1/4 cup parsley, minced

1/2 cup dry white wine

In a mixing bowl, mix flour, salt and peppers. Dust shrimp gently in seasoned flour and set aside. In a giant saut pan, heat oil over medium-high heat. Add garlic, sauté 1-2 minutes or till edges turn golden. Mix in shrimp, shallots, basil and oregano. Using a slotted spoon, turn shrimp often till pink and curled. Add mushrooms and parsley, then deglaze with white wine. Serves 4.

For more easy to make recipes, visit cooking101.org and also read about shrimp fried rice.

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