John T Edge

Louisiana Eats!
12:48 pm
Wed July 18, 2012

Smokin' Hot & Smokin' Cold

Listen as John T. Edge talks about what's right, and what's wrong, with barbeque.

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.

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Louisiana Eats!
6:33 pm
Wed July 6, 2011

Overlooked Figures of the Past

Food writer John T. Edge

Stuffed Shrimp (Serves 6)

Stuffing:
3 Tablespoons butter
2 green onions, thinly sliced
1 celery rib, finely chopped
3 Tablespoons onion, finely chopped
1 Tablespoon parsley, finely chopped
1/2 loaf French bread
1 lb. fresh claw crabmeat
4 cups plain, dry bread crumbs
2 eggs
Salt and pepper to taste

Shrimp:
3 pounds fresh shrimp (about 36)
Salt and pepper
2 cups flour
1 egg
1 cup milk
Oil for frying

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