Famous Louisiana Chef John Folse is a man with a deep, warm voice. And when he talks about Louisiana food, there is no question wherever his heart is.
“Eating in Louisiana is a religion; it’s not just about nutrition,” Chef Folse says. “It’s an in-gathering; it’s celebratory; it’s a prayer of thanks for all we have been blessed with from the swamp.”
John Folse grew up just east of the Atchafalaya Swamp & lost his mom as a youthful boy. His dad elevated six boys & 2 misses as a single parent. One of the stuff Mr. Folse felt he wanted to teach his children was to be good cooks.
And their premier lesson was that only the freshest foods production their true flavors. “He really instructed us to deny something less than fine taste,” Chef says.
To assist the freshest foods, you want to recognize what is in season. “When it’s brownish shrimp season, you consume brownish shrimp. When it’s lily-white shrimp season, you consume lily-white shrimp. When it’s strawberry season, you consume strawberries,” Chef chuckles.
Locals call brownish shrimp time of year Bonne Crevette-translation, good shrimp! The time of year starts in May & runs for till fall. Even during Bonne Crevette, you want to recognize how to select the really best quality.
Well-taught prepares only leverage whole, in-shell, raw shrimp when they are displayed on a clotted bed of fresh ice-not melting-under a cover. The shrimp meats must be firm to the touch, not soft. The blasts must be translucent & moist, not benumb or dry.
Learning to captivate the legendary taste of brownish shrimp as well means studying a feel of timing. “A lot of folks are cared they will undercook shrimp,” Chef says, “but the genuine law-breaking would be to overcook it & boil out all of the flavor & texture.”
Follow these tips & your shrimp are sure to production their true Louisiana flavors.
So, honor Bonne Crevette with Chef Folse’s Shrimp Scampi. “Try this dish. It’s an easy, conventional shrimp recipe. And it’s one of my favorites.”
Chef explains that though scampi is a expression used elsewhere to delineate a species of shrimp, in America it refers to an Italian dish. This bare recipe is magnificent when dished over pasta, seafood or chicken.
For an fantabulous vino pairing, enjoy Shrimp Scampi with a glass of adorable Alice White Chardonnay.
Chef John Folse’s Shrimp Scampi
11/2 pounds (20-25 count) Louisiana shrimp, peeled & deveined
1/2 cupful flour
Salt & cracked pitch-black pepper to taste
Tabasco Pepper Sauce to taste
1/2 cupful olive oil
6 cloves garlic, sliced
1/4 cupful shallots, chopped
2 tbsp fresh basil
2 tbsp fresh oregano
1/2 cupful mushrooms, sliced
1/4 cupful parsley, minced
1/2 cupful dry lily-white vino
In a mixing bowl, immingle flour, salt & peppers. Dust shrimp softly in seasoned flour & set aside. In a oversized saut pan, heat oil over medium-high heat. Add garlic, saut 1-2 minutes or till edges turn golden. Blend in shrimp, shallots, sweet & oregano. Using a slotted spoon, turn shrimp occasionally till pinkish & curled. Add mushrooms & parsley, then deglaze with lily-white wine. Serves 4.
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