Louisiana Eats Fishes With The Reel Masters – Louisiana Eats – It’s New Orleans

On this week’s show, we’re looking at the role fishing plays in the lives of some of the greatest chefs in the South.

We begin with Susan Schadt, author of Reel Masters. Susan went fishing and caught portraits of eight renowned chefs who treasure the sport.

Credit:  Lisa BuserCredit:  Lisa Buser

Next, we send you a postcard from Susan’s book launch event, where chefs and guests gathered together to enjoy incredible seafood dishes. We speak to several of the chefs at the book launch, including John Besh, John Currence, and Kelly English.

Finally, we meet Peter Kaminsky, who authored the foreword to Susan’s book. Peter is a writer, food critic, and film producer whose first love is fly fishing. Peter’s interest in fishing has over the years become something of an accidental triumph, propelling him to the vanguard of gourmet food criticism.

We’ve gone fishing on this week’s Louisiana Eats! For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Pickled Shrimp
Serves 10

This recipe requires high-quality wild shrimp. Of course, I prefer wild Louisiana shrimp from the water.

I know. ItÂ’’s better to find the best shrimp than to worry about whether theyÂ’’ve been frozen or not. Unless the shrimp come straight from the net to your kitchen, sometimes the highest quality options are frozen. This is where a trusty fishmonger makes all the difference.

You can mix up your vegetables with the shrimp, using whateverÂ’s fresh and local. I love to add cauliflower, carrots, daikon, beans, onions, militon, and/or okra.

For the Brine:

2 cups rice wine vinegar

Zest and juice of 1 lemon

Zest and juice of 1 orange

½ cup sugar

5 garlic cloves, thinly sliced

1 tablespoon coriander seeds

1 tablespoon mustard seeds

1 tablespoon peppercorns

1 tablespoon red chili flakes

2 bay leaves

Pinch of kosher salt

COMBINE all the ingredients in a large saucepan. Add 2½ cups water and bring to a boil. Remove from the heat and allow to cool slightly.

For the Brine:

12 baby carrots

12 baby beans

12 pearl onions, peeled

12 okra pods

2 pounds boiled wild American shrimp, peeled and deveined

Pack all of the vegetables and shrimp into a very large glass jar, alternating layers. Pour the hot brine into the jar to cover. Cover the jar and let cool. Refrigerate overnight. Serve right from the jar when youÂ’’re ready.

John Besh's Pickled Shrimp

Photograph © Maura McEvoy

Recipe from My Family Table (Andrews McMeel Publishing, 2011)