Famous Louisiana Cook John Folse is a man with a deep, warm voice. And when he speaks about Louisiana food, there is no doubt where his heart is.
“Eating in Louisiana is a faith ; it’s not almost nutrition,” Cook Folse claims. “It’s an in-gathering ; it’s celebratory ; it is a prayer of thanks for all we’ve been in possession of from the swamp.”
John Folse grew up just east of the Atchafalaya Swamp and lost his mummy as a young boy. His pa raised six boys and 2 girls as a single parent. One of the things Mr. Folse felt he wanted to teach his youngsters was to be good cooks.
And their first lesson was that only the most up to date foods yield their true tastes. “He truly taught us to refuse anything less than great taste,” Cook says.
To serve the hottest foods, you must know what is 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 giggles.
Locals call brown shrimp season Bonne Crevette-translation, good shrimp! The season begins in May and runs till fall. Even during Bonne Crevette, you need to know the way the very 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 legendary taste of brown shrimp also implies learning a sense of timing. “A lot of people are worried they will 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 certain to yield their true Louisiana flavours.
So, celebrate Bonne Crevette with Cook Folse’s Shrimp Scampi. “Try this dish. It’s an easy, traditional shrimp recipe. And it is one of my favorites.”
Chef explains that although scampi is a term used elsewhere to explain a species of shrimp, in America it refers to an Italian dish. This straightforward recipe is superb when served over pasta, fish or chicken.
For a brilliant wine pairing, enjoy Shrimp Scampi with a drink of beautiful 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 bowl, mix flour, salt and peppers. Dust shrimp lightly in seasoned flour and put aside. In a large sauté pan, heat oil over medium-high heat. Add garlic, sauté 1-2 mins or till edges turn golden. Blend in shrimp, shallots, basil and oregano. Using a slotted spoon, turn shrimp occasionally until pink and curled. Add mushrooms and parsley, then deglaze with white wine. Serves 4.
For more information about food and useful cooking tips, check out cooking101.org and also have a look at shrimp salad.
