This week’s blog entries are about food with a Southern flair and a Coastal twitch.
What could fit that description better than beautiful wild-caught, Gulf brown shrimp? Not much, at least in my cookbook.
There are countless ways to cook shrimp, with one of the most popular being Courtbouillon (pronounced coo-be-on, by the way).
Many people are shaking their heads and thinking I have seriously lost it, but it is correct. Courtbouillon is a classic French method of cooking seafood in a seasoned stock.
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In Creole cooking it is generally associated with redfish courtbouillon, which is redfish cooked in a tomato sauce.
Boiled shrimp is great, but the method I prefer is garlicky shrimp in butter. I made it recently for my friend Cyan James, and it was a minor hit.
You will need a stick of butter, a pinch of cayenne if you like, and 3-4 large cloves of garlic, finely chopped, shrimp, and a few leaves of cilantro.
Melt the butter, get it as hot as you can without burning it, add the shrimp, cook for 30 seconds, add the garlic and toss. The shrimp should be done just as the garlic is tender, but not burned.
Add the cilantro and make sure to serve it with crusty, locally made French bread.