Cook Yummy Shrimp Chef John Folse Style
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Famous Louisiana Cook 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’s not almost nutrition,” Cook 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 mother 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 most up to date foods yield their true flavours. “He really taught us to decline anything less than great taste,” Chef says.
To serve the most up to date foods, you want to 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 begins in May and runs until fall. Even during Bonne Crevette, you must know the way 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 touch, not soft. The shells must be translucent and moist, not lifeless 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 flavor and texture.”
Follow these tips and your shrimp are sure to yield their true Louisiana tastes.
So, celebrate Bonne Crevette with Chef Folse’s Shrimp Scampi. “Try this dish. It’s a straightforward, conventional shrimp recipe. And it’s one of my favorites.”
Chef explains that though scampi is a term used some place else to describe a species of shrimp, in America it refers to an Italian dish. This easy 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 gently in seasoned flour and put aside. In a giant 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. Using a slotted spoon, turn shrimp occasionally until pink and curled. Add mushrooms and parsley, then deglaze with white wine. Serves 4.
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Tags: shrimp, shrimp recipe, shrimp scampi