Renowned Louisiana Chef John Folse can be a man with a deep, warm voice. And when he speaks about Louisiana food, there is no doubt where his heart is Alex Smith Jersey.

"Eating in Louisiana is a religion; it is not just about nutrition," Chef Folse says. "It's an in-gathering; it is celebratory; it's a prayer of thanks for all we've been blessed with in the swamp."

John Folse grew up just east in the Atchafalaya Swamp and lost his mother as a young boy. His father raised six boys and two girls as a single parent. 1 in the points Mr.Patrick Willis Jersey Folse felt he needed to teach his children was to be good cooks.

And their first lesson was that only the freshest foods yield their genuine flavors. "He really taught us to refuse anything less than wonderful taste," Chef says.

To serve the freshest foods, you have 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 really is strawberry season, you eat strawberries," Chef chuckles Michael Crabtree Jersey.

Locals call brown shrimp season Bonne Crevette-translation, very good shrimp! The season begins in May and runs until fall. Even throughout Bonne Crevette, you should know how you can choose the extremely best high quality.

Well-taught cooks only purchase whole, in-shell, raw shrimp when they are displayed on a thick bed of fresh ice-not melting-under a cover. The shrimp meats must be firm for the touch, not soft. The shells must be translucent and moist, not dull or dry.

Studying to capture the legendary taste of brown shrimp also signifies studying a sense of timing. "A lot of individuals are worried they're going to undercook shrimp," Chef says, "but the real crime could be to overcook it and boil out all of the flavor and texture."

Follow these guidelines as well as your shrimp are positive to yield their correct Louisiana flavors Jerry Rice Jersey.

So, celebrate Bonne Crevette with Chef Folse's Shrimp Scampi. "Try this dish. It's an easy, classic shrimp recipe. And it really is one of my favorites."

Chef explains that though scampi is often a phrase utilized elsewhere to describe a species of shrimp, in America it refers to an Italian dish. This simple recipe is magnificent when served over pasta, fish or chicken.

For an excellent wine pairing, take pleasure in 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 lightly in seasoned flour and set aside. In a large saut� pan, heat oil over medium-high heat. Add garlic, saut� 1-2 minutes or until finally edges turn golden. Blend in shrimp, shallots, basil and oregano. Using a slotted spoon, turn shrimp occasionally right up until pink and curled. Add mushrooms and parsley, then deglaze with white wine. Serves 4.