John Folse, a famous Louisiana chef, has a warm and deep voice. He speaks with passion about Louisiana food.
Chef Folse asserts that Louisiana eating is a religion. It’s more than just nutrition. It’s an in-gathering, it’s celebratory, it’s a prayer to thank the swamp for all they’ve given us.
John Folse was born east of Atchafalaya Swamp. He lost his mother when he was a boy. As a single parent, his father raised six children: two boys and two daughters. Mr. Folse believed that his children should learn how to cook.
Their first lesson was that fresh foods are the best to bring out their true flavor. Chef says, “He really taught me to refuse anything less that great taste.”
You need to be aware of what is in season so you can serve fresh foods. You eat brown shrimp when it’s brown shrimp season. White shrimp season is when you eat white shrimp. You eat strawberries when it’s strawberry season,” Chef chuckles.
Locals call brown shrimp season Bonne Crevette-translation, good shrimp! It begins in May and continues until the fall. Bonne Crevette is a time when you must know how to choose the best quality.
Cooks who are well-trained will only buy whole, unshelled, raw shrimp if they are displayed on thick, fresh ice, not covered. Shrimp meats should be firm to the touch and not soft. The shells should be transparent and moist.
It takes time to master the art of brown shrimp timing. Chef says that many people worry about undercooking shrimp. But the real crime is to overcook the shrimp and lose all the flavor and texture.
These tips will ensure that your shrimp have the true Louisiana flavor.
Celebrate Bonne Crevette by eating Chef Folse’s Shrimp Scampi. This dish is a must-try. This is a traditional, easy shrimp recipe. It’s also one of my favorite recipes.
Chef explains that scampi can be used to refer to a variety of shrimp elsewhere, but in America it is an Italian dish. This simple recipe can be served with pasta, chicken or fish and is simply amazing.
Enjoy Shrimp Scampi and a glass Alice White Chardonnay for a great wine pairing
Shrimp Scampi by Chef John Folse
11/2 lb (20-25 count) Louisiana shrimp, peeled & deveined
1/2 cup flour
Salt and cracked black pepper for a delicious taste
Tabasco Pepper Sauce for taste
1/2 cup olive oil
6 cloves garlic, sliced
1/4 cup chopped shallots
2 tbsp fresh Basil
2 tbsp fresh Oregano
1/2 cup mushrooms, sliced
1/4 cup parsley, minced
1/2 cup white wine
Mix flour, salt, and peppers in a bowl. Lightly dust shrimp with seasoned flour, and then set aside. In a large saute pan, heat oil over medium-high heat. Sauté garlic for 1-2 minutes, or until edges are golden. Add shrimp, shallots and basil to the bowl. Use a slotted spoon to turn the shrimp until they are pink and curled. Mix in mushrooms and parsley. Finally, add white wine to the pan. Serves 4.