On this week's Louisiana Eats!, author John T. Edge offers fresh perspectives on one of America's favorite foods: barbecue. Plus Chef Brian Landry will talk about a fancy culinary technique used in professional kitchens that you can use at home.
Stuffed Shrimp (Serves 6)
Stuffing:3 Tablespoons butter2 green onions, thinly sliced1 celery rib, finely chopped3 Tablespoons onion, finely chopped1 Tablespoon parsley, finely chopped1/2 loaf French bread1 lb. fresh claw crabmeat4 cups plain, dry bread crumbs2 eggsSalt and pepper to taste
Shrimp:3 pounds fresh shrimp (about 36)Salt and pepper2 cups flour1 egg1 cup milkOil for frying