Famous Louisiana Chef 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 is not almost nutrition,” Chef 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 mummy as a young boy. His pa raised 6 boys and two girls as a single parent. One of the things Mr. Folse felt he needed to teach his youngsters was to be good cooks.
And their first lesson was that only the latest foods yield their true flavours. “He really taught us to refuse anything less than great taste,” Chef says.
To serve the latest foods, you want 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 understand how to select the very best quality.
Well-taught cooks only purchase entire, in-shell, raw shrimp when they are shown 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 lifeless or dry.
Learning to capture the mythical taste of brown shrimp also implies learning a feeling of timing. “A lot of folks are worried they will undercook shrimp,” Chef says, “but the real crime would be to overcook it and boil out all 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’s one of my favorites.”
Chef explains that although scampi is a term used some place else to describe a species of shrimp, in America it refers to an Italian dish. This simple recipe is superb when served over pasta, fish or chicken.
For a brilliant 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
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 an enormous 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. 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 fried rice.