Tips On How-To-Cook Shrimp
Hi, I am publishing this webpage at the end of what was an extremely exciting day for my family. We enjoyed a very special dinner party as my brother and his family came to stay with us. As a rule, I might push the boat out and make a fancy meal that would show off a little, but today I decided on a meal that I can claim to have cooked on numerous occasions and that never turns out wrong. I know that a few readers may consider that a meaningful occasion requires a truly distinctive recipe, but I believe the honored visitor is often not as uptight as you may be, and it is far more memorable to prepare a recipe that is appetizing and undemanding, is a dinner that you are certain that you can cook and know it will work, instead of a decidedly intricate dinner that could end up as a tragedy.
Famous Louisiana Chef John Folse is a man with a deep, warm voice. And when he speaks about Louisiana food, there's no doubt where 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've been blessed with from the swamp."
John Folse grew up just east of the Atchafalaya Swamp and lost his mother as a young boy. His father raised six boys and two 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 freshest foods yield their true flavors. "He really taught us to refuse anything less than great taste," Chef says.
To serve the freshest 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," Chef chuckles.
Locals call brown shrimp season Bonne Crevette-translation, good shrimp! The season begins in May and runs until fall. Even during Bonne Crevette, you need to know how to select the very best quality.
Well-taught cooks only purchase whole, 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 means learning a sense of timing. "A lot of people are worried they will undercook shrimp," Chef says, "but the real crime would be to overcook it and boil out all of the flavor and texture."
If you are a keen gardener, Courgettes are pretty easy to grow yourself, but can be ruined by cold or sudden snow fall. If you produce too many courgettes, one can freeze the overage, but as they are not a hard vegetable, the best way to freeze them is to roughly grate the courgettes, drying them with a paper towel and then freezing them in an air tight container.
Follow these tips and your shrimp are sure to yield their true Louisiana flavors.
So, celebrate Bonne Crevette with Chef Folse's Shrimp Scampi. "Try this dish. It's an easy, traditional shrimp recipe. And it's one of my favorites."
Chef explains that although scampi is a term used elsewhere to describe 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 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
A well-balanced diet doesn't just ensure overall wellbeing, but also acts as an aid to preserve a safe Body Mass Index (BMI), reduces the chance of numerous critical health concerns such as cancerous tumors, circulatory complaints, diabetes, degenerative bone disease and thrombosis.
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 large sauté pan, heat oil over medium-high heat. Add garlic, sauté 1-2 minutes or until 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.
I know you are probably already aware of this, but as with information you find on the web, it is necessary that you don't just believe what you read as being 100% factual. I make mistakes the same as everyone else, so please be cautious and validate anything you read on my site before doing anything based on it, specially if you are considering behaving in a way that may bring about financial problems or damage to your wellbeing.