Chef John Folse On How To Cook Delicious Shrimp Recipe:
How To Cook Delicious Shrimp Recipe, Famous Louisiana Chef John Folse can be a man that has a deep, warm voice. And when he speaks about Louisiana food, there is absolutely no doubt where his heart is.
“Eating in Louisiana is a religion; it isn’t just about nutrition,” Chef Folse says. “It’s an in-gathering; it’s celebratory; it is a prayer of many thanks for all we’re blessed with through the swamp.”
John Folse was raised just east on the Atchafalaya Swamp and lost his mother to be a young boy. His father raised six boys as well as girls as being a single parent. One on the things Mr Folse felt he had to teach his children were to be good cooks.
And their first lesson was that merely the freshest foods yield their real flavours. “He taught us to refuse anything below excellent taste,” Chef says.
To serve the freshest foods, you need to understand what’s in a season. “When it’s brown shrimp season, consumed brown shrimp. When it’s white shrimp season, you take in white shrimp. When it’s strawberry season, you take in berries,” 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 have to know how to choose the very best quality.
Well-taught cooks only purchase whole, in-shell, raw shrimp when they have displayed on a thick bed of fresh ice not melting under an appliance cover. The shrimp meats need to be firm to the touch, not soft. The shells need to be translucent and moist, not dull or dry.
Learning to capture the legendary taste of brown shrimp includes learning the feeling of timing. “A lots of people are worried they may undercook shrimp,” Chef says, “but the genuine crime is always to overcook it and boil out all on the flavour and texture.”
Follow the following tips, and your shrimp will undoubtedly yield their authentic Louisiana flavours.
So, celebrate Bonne Crevette with Chef Folse’s Shrimp Scampi. “Try this dish. It’s an easy, traditional shrimp recipe. And it’s certainly one of my favourites.”
Chef explains that although scampi is often a term used elsewhere to go into detail a kind of shrimp, in America it is the name for an Italian dish. This simple recipe is magnificent when served over pasta, fish or chicken.
For a fantastic wine pairing, enjoy Shrimp Scampi that has 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
Six 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 place 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.