Shrimp is one of the many seafood I would rather have someone else cook for me. I especially love restaurant prepared shrimp recipe than something I would have to prepare myself for a cook off.
Watching Chef Brian Landry from Louisiana prepare the Louisiana Shrimp and Andouille Cassoulet, as his entry for the 2008 Great American Seafood Cook-Off just makes my mouth water.
It’s a seafood recipe he prepared from Louisiana Shrimp and Andouille sausage smothered in a white bean casserole, with all the ingredients he put together, it looks like it’s a very tasty, healthy and filling recipe.
There is another shrimp recipe in there that sounds yummy too but this one of Chef Brian Landry appealed more to me because of the presentation as well and it looks easier to prepare.
What’s great about the 2008 Great American Seafood Cook-Off is that they encourage the use of domestic, sustainable seafood. Chefs have a big influence on seafood trends in the U.S. so it’s very important that these trendsetters serve domestic sustainable seafood to help local fishermen as well as influence the pricing of seafood.
According to the U.S. National Marine Fisheries Service most chefs tend to use imported seafood than local ones, which is one of the reasons why domestic seafood often costs more than imported ones.
There are other mouth-watering recipe’s included in that contest like Chef John Currence’s Mississippi Redfish Courtboullion with Seafood Dirty Rice, Chef Mark Holley’s Texas Gulf Shrimp, Chef Paul Anders’ Colorado Striped Bass Panzanella, and Chef Tafari Campbell’s Pan Roasted Glazed Rockfish with Peas and Carrots.
They are all equally delicious looking and I would suggest you check out www.GreatAmericanSeafoodCookOff.com and see if you can try out some of the recipes in there for yourselves or win a trip for two to New Orleans.
I’m so craving for some shrimps right now that I think I am going to visit the nearest Dampa (seafood market) or maybe to my favorite restaurant soon as possible and find me some yummy shrimp recipe to eat.