Louisiana Eats!
5:00 am
Sat May 4, 2013

Will Louisiana's Seafood System Go Commercially Extinct?

Louisiana shrimpers and fishermen are finding new ways to stay economically viable in the changing landscape of the 21st century.
Louisiana shrimpers and fishermen are finding new ways to stay economically viable in the changing landscape of the 21st century.
Credit geauxlouisiana/flickr

Fresh seafood has helped define Louisiana's cuisine for centuries. This week a field of experts join us on Louisiana Eats! to discuss how our local seafood is caught, distributed and consumed.

We'll hear from Paul Greenberg about the environmental changes that threaten the Mississippi River shrimp; listen how members of the Gulf Seafood Trace program improve consumer relationships with local fishers; and find out how the shrimp industry has changed in the past 20 years from seafood distributor Louis Raines.

BBQ SHRIMP (Serves 6)


6 pounds large shrimp, head on
1 lbs. butter, melted
10 cloves garlic, peeled and cracked open
3 lemons
2 tablespoons salt
1 tablespoons paprika
1 teaspoon cayenne pepper
2 teaspoons freshly cracked black pepper
1/4 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon dry ginger
1 tsp celery seed
1 tablespoon cardomom

Strip peel from lemons in long pieces, then juice the lemons. Add all ingredients to the melted butter. Place shrimp in a roasting pan and pour the sauce over. Marinate for up to 1 hour unrefrigerated or as long as overnight in the refrigerator. (If marinated under refrigeration, bring to room temperature before cooking.)

Cook shrimp under the broiler for 3 - 5 minutes on each side, until the shrimp begin to brown. Serve in soup bowls with plenty of hot French bread for dipping.

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