Bonne Crevette

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Written by Kendall Gensler Friday, 05 June 2009 08:33

Get the Delicious Dish

As the shrimp boats were hauling in the first catch of the Louisiana shrimp season, there was a celebration going on in the French Quarter. A few weeks ago, a crowd gathered in front of Rouses Market, along with renowned Louisiana chefs and shrimp lovers to celebrate Bonne Crevette, French for “good shrimp,” is a celebration of Louisiana shrimp and the impact it has on the state’s restaurants, economy and way of life.

At this annual event, Louisiana shrimp, wrapped in gold, were unloaded from the OMNI BANK vault at 701 Chartres Street and travelled by armored car followed by a second line parade to Rouses Markets at 701 Royal Street where the chefs were waiting to receive their first shrimp of the season. Bloody Marys garnished with Creole tomato wedges and Hot boiled shrimp were served to the revelers by Donald Rouse, who is always at hand to support the local shrimpers and their harvest.

“This is a great occasion,” said Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board. “This is a time when we really get to celebrate our treasured Louisiana shrimp and present them to our talented chefs, who use Louisiana shrimp to create dishes that attract visitors to our state from all over the world.”

In honor of Bonne Crevette and the start of shrimp season--I have compiled a list of my favorite Louisiana Gulf shrimp offerings by local chefs and a few recipes, too.

One chef that has saturated his menu with Louisiana shrimp this June is Tenney Flynn at GW Fins. Now that Louisiana Gulf is chock full of the most beautiful Shrimp around, GW Fins will feature a special Shrimp Menu throughout June that is sure to make every shrimp lover swoon. This menu features seven different preparations, each designed to highlight the divine flavors of the world’s most popular crustacean. With the warmer weather in New Orleans, Chef Flynn will be serving some lighter shrimp dishes including Shrimp Remoulade, Shrimp Salad with Tomat o, Mango and Avocado served with a refreshing Green Goddess Dressing, as well as the traditional favorite, Shrimp Cocktail. In addition, GW Fins will serve Wood Grilled Shrimp with a Smoked Pepper Salsa and Chipolte Butter, as well as Tempura Fried Shrimp served with a Spicy Chili Aoli. Rounding out this wonderful shrimp menu are Chef Flynn’s playful interpretation of two New Orleans’ classics, Barbeque Shrimp and Grits, and Shrimp Etouffee served on top of Basmati Rice. In order to give Shrimp Lover’s a variety of different preparations, guests can order three of these dishes for $28.50. To make reservations for the June Shrimp Special Menu, please phone GW Fins at (504) 581-3467 (FINS).

Shrimp Tchefuncte
Chef Darin Nesbit - Palace Cafe
Serves 6

Meunière Sauce
3 ea Lemons, peeled and quartered
3 T Hot sauce (we use Crystal)
½ C Worcestershire sauce
¼ C Heavy whipping cream
2 lbs Butter, cold, diced

Sautéed Shrimp
2 T Butter
1 T Garlic, chopped
2 lbs Shrimp (medium), peeled
3 C Domestic mushrooms, sliced
1 T Creole seasoning
3 C Green onions, chopped

For Meunière Sauce: Combine lemons, hot sauce and Worcestershire sauce in a medium-sized saucepot. Reduce by 2/3 over low heat. Add whipping cream and reduce by ½, whisking constantly. Add cold butter a few pieces at a time, adding additional butter only after all previously added butter has been incorporated into the sauce. As you incorporate the last of the butter, remove pot from heat and strain through a china cap or fine strainer .

For Sautéed Shrimp: Melt butter in a large sauté pan. Add garlic and lightly toast, then add shrimp, mushrooms and Creole seasoning. Sauté until shrimp are about ¾ way cooked, then stir in meunière sauce and green onions. Reserve a small amount of green onion for garnish. Cook
over low heat until shrimp are firm.

To Serve: Pack popcorn rice in a shallow coffee cup. Invert cup over serving plate and lift slowly. Spoon shrimp and sauce around rice. Garnish with chopped green onion.

Louisiana Popcorn Rice

1/4 lb Butter
2 C Popcorn rice
3 C Water

Melt butter in a medium-sized saucepot, then add rice. Cook and stir for about 2 minutes, then
add water. Cook uncovered over medium-high heat until rice has absorbed all of the water.
Cover until ready to serve.

New Orleans Barbequed Shrimp
Chef Michelle McRaney - Mr. B's Bistro

Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.

We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.

* 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
* 1/2 cup Worcestershire sauce
* 2 tablespoons fresh lemon juice (about 2 lemons)
* 2 teaspoons ground black pepper
* 2 teaspoons cracked black pepper
* 2 teaspoons Creole seasoning
* 1 teaspoon minced garlic
* 1 1/2 cups (3 sticks) cold unsalted butter, cubed
* French bread as accompaniment

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Yield: 4 appetizers or 2 entrees

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Kendall Gensler

Kendall Collins Gensler is a seasoned culinary professional, who received a diplome from the famous Le Cordon Bleu Cooking School and attended Johnson and Wales University for continuing culinary education. Gensler is a native New Orleanian, who has worked many facets of the culinary industry over the past twenty years-- in both the local and national markets to include the fast paced food cities of New York, San Francisco and Houston.

As an ambassador of the “culinary current”, Gensler founded Culinary Concierge Magazine in the Spring of 2000 as a platform for local food journalists to share bits of history, ingredients, recipes, people and pleasures that culminate to create the cuisine and the dining experience in an ever-evolving culinary city.

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