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 religion; it’s not almost nutrition,” Cook Folse says. “It’s an in-gathering; it’s celebratory ; it is 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 mummy as a young boy. His father raised 6 boys and 2 girls as a single parent. One of the things Mr. Folse felt he needed to teach his kids was to be good cooks.
And their first lesson was that only the freshest foods yield their true tastes. “He truly taught us to refuse anything less than great taste,” Cook says.
To serve the most up to date 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,” 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 whole, 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 people are worried they will undercook shrimp,” Chef says, “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 flavors.
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 though scampi is a term used elsewhere to explain a species of shrimp, in America it refers to an Italian dish. This straightforward recipe is magnificent when served over pasta, fish or chicken.
For a superb wine pairing, enjoy Shrimp Scampi with a drink 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, mix flour, salt and peppers. Dust shrimp gently in seasoned flour and set aside. In an enormous saut pan, heat oil over medium-high heat. Add garlic, sauté 1-2 minutes or until 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.
Do you like to cook? If so, visit cooking101.org and get easy recipes you can use everyday to make delicious meals for the entire family and you might also want to take a look at shrimp fried rice.