Chef John Folse's Louisiana Shrimp Scampi

Chef John Folse is a cooking master and a culinary diplomat. He is very famous for his teaching that only the freshest food yields their true flavors. He defines Louisiana food as the marriage of both the rich, complex Creole cuisine, and the country-style Cajun cuisine presented in a conventional plate.

John Folse was born in Louisiana, and raised in a family of sugarcane farmers and great cooks. At a young age he has learned to utilize ingredients from the swamp floor pantry. His inate culinary imagination inpired him to season raw ingredients with his passion for Louisiana culture and cuisine, then he would cook his creation in his cast iron pots. He became very famous for his teaching that only the freshest food yields their true flavors.

Treat yourself in this famous Louisiana brown shrimp scampi. Top it on your pasta, rice, fish or chicken. You decide.

Ingredients:

1 1/2 pounds (20-25 count) Louisiana shrimps, peeled
1/2 cup flour
Salt and cracked black pepper to taste
Tabasco Pepper Sauce to taste
1/2 cup olive oil
6 cloves garlic, sliced
1/4 cup shallots, chopped
2 tbsp fresh basil
2 tbsp fresh oregano
1/2 cup mushrooms, sliced
1/4 cup parsley, minced

1/2 cup dry white wine

Directions:

Combine flour, salt, and peppers in a medium mixing bowl and blend thoroughly. Dust shrimps evenly with seasoned flour and set aside. In a large sauté pan, heat oil over medium-high heat. Add garlic. Sauté for 1-2 minutes or until edges are golden. Add the shrimp, shallots, basil and oregano. Occasionally turn shrimp on each side until pink and curled. Add the mushrooms and parsley, and deglaze with white wine. Season with salt and pepper. Serves 4.