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.
Listen to two award-winning authors speak about the importance of the sea and its inhabitants this week on Louisiana Eats!.Paul Greenberg talks about the importance of preserving fish, and a children's book by Mark Kurlansky spreads the word about marine ecology.
3/4 cup olive oil 1/2 cup red wine vinegar 3 tablespoons Creole mustard 2 tablespoons chopped chives or green onions 2 tablespoons chopped fresh parsley 2 pounds large shrimp, cooked in seasoned water then peeled and deveined 2 cups of fresh corn kernels Salt and freshly ground black pepper, to taste
Yields approximately 1/2 cup, enough to sauce 6 fish fillet
1/2 cup veal stock 2 tablespoons Worcestershire sauce 1 lemon 1/3 pound butter, unsalted, cold, and cut in 1/2 inch cubes 1/2 teaspoon fresh ground black pepper Salt to taste
