Chef John Folse Teaches You How To Make Delicious Shrimp
Tuesday, August 25th, 2009 Subscribe To Our Feed
Terrific New eBook On How To Broil Delicious Foods Famous Louisiana Cook 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 is not almost 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 and lost his mummy as a young boy. His father raised six boys and 2 girls as a single parent. One of the things Mr. Folse felt he needed to teach his children was to be good cooks. And their first lesson was that only the latest foods yield their true tastes. “He actually taught us to decline anything less than great taste,” Chef says. To serve the latest foods, you have 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 giggles. Locals call brown shrimp season Bonne Crevette-translation, good shrimp! The season starts in May and runs till fall. Even during Bonne Crevette, you need to know how to select the very best quality. Well-taught cooks only purchase entire, 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 touch, not soft. The shells must be translucent and moist, not dull or dry. Learning to capture the legendary taste of brown shrimp also suggests 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 the flavour and texture.” Follow these tips and your shrimp are certain to yield their true Louisiana tastes. So, celebrate Bonne Crevette with Cook Folse’s Shrimp Scampi. “Try this dish. It’s a straightforward, conventional shrimp recipe. And it’s 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 simple recipe is magnificent when served over pasta, fish or chicken. For an excellent wine pairing, enjoy Shrimp Scampi with a glass of wonderful 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, blend flour, salt and peppers. Dust shrimp lightly in seasoned flour and set aside. In a giant saut pan, heat oil over medium-high heat. Add garlic, sauté 1-2 mins or till edges turn golden. Mix in shrimp, shallots, basil and oregano. Employing a slotted spoon, turn shrimp occasionally until pink and curled. Add mushrooms and parsley, then deglaze with white wine. Serves 4. To get more recipes and cooking ideas, visit cooking101.org and while you are at it, you might also want to have a look at recipe for grilled shrimp.
Technorati Tags: No Tags
Related Tags: No Tags
Possible Related Posts
Why I Like SeafoodGreat Barbecue Ideas for A Summer FiestaSeafood: When in Doubt, Butter It
