Recipe By Chef John Folse For Shrimp Scampi
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 religion; it’s not almost nutrition,” Chef Folse claims. “It’s an in-gathering; it’s celebratory ; it is 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 6 boys and 2 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 tastes. “He actually taught us to refuse anything less than great taste,” Chef says.
To serve the most up to date 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,” Chef chuckles.
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 the way the 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 suggests learning a feeling of timing. “A lot of people are worried they may undercook shrimp,” Chef says, “but the genuine crime would be to overcook it and boil out all the flavour and texture.”
Follow these tips and your shrimp are bound to yield their true Louisiana flavors.
So, celebrate Bonne Crevette with Chef Folse’s Shrimp Scampi. “Try this dish. It’s a straightforward, conventional shrimp recipe. And it is one of my favorites.”
Chef explains that although scampi is a term used some place else to explain a species of shrimp, in America it refers to an Italian dish. This easy recipe is magnificent when served over pasta, fish or chicken.
For a brilliant wine pairing, enjoy Shrimp Scampi with a tumbler 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 gently in seasoned flour and set aside. In a big saut 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. Employing a slotted spoon, turn shrimp often till 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 recipe for grilled shrimp.
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