We love seafood! How about you? If you’re like us, The Louisiana Seafood Festival is perfect for you. Free admission and tons of seafood vendors. You pay for what you eat so you control how much you spend.
Mr. B’s served bacon-wrapped shrimp and grits at the 2013 Louisiana Seafood Festival. So good. (photo by Carlie Kollath Wells, New in NOLA)
#NewinNOLA tip: It’s cash only so bring your money.
Shrimp & grits is a dish that’s gone from the mundane to haute cuisine in just a decade or so. My rendition is a bow to the famed version at City Grocery on Mr. Faulkner’s fabled Square in Oxford, Miss., although I’ve always thought City Grocery’s was too pepper-hot. I’ve adjusted this one accordingly.
Patsy R. Brumfield
The Southfacin’ Cook
The recipe is a perfect entree for 4, plus french bread and a tasty salad.
This boiled shrimp recipe is from my Pensacola, Fla., brother-in-law, Tommy Ratchford, and he knows a few things about cooking shrimp. Bar none, this is the best result I have ever tasted.
Patsy R. Brumfield
The Southfacin’ Cook
It’s just right: firm but not overcooked, and very flavorful like shrimp, not a bunch of overt spices. Don’t forget the secret ingredient in the boil: apple cider vinegar. It makes the shrimp easier to peel.
Tommy insists you shouldn’t cook more than 2 pounds of shrimp at a time. If you have more, just start over. I suppose this prevents you from under-cooking some and over-cooking others.
I’ve never tasted a batch from Tommy that wasn’t great. Enjoy!
Header image via flickr user mymoustache and used in accordance with a Creative Commons license.
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