NY Times editor finds how cost dictates Gulf shrimp availability at NYC fish markets
SEAFOODNEWS.COM [The Clarion-Ledger] by Joe Rogers - July 22, 2014
Joe Rogers is a staff editor for The New York Times.
No offense to fish, crabs or oysters, but shrimp is the seafood in my genes.
Mama always fixed them fried. And that's still the way to go for a po-boy, not to mention the various seafood platters I've consumed over the years. But in my own kitchen I lean toward creole or jambalaya delivery systems, never having mastered gumbo. (I know. So shoot me.) We also use an Emeril Lagasse recipe for some killer shrimp grits with Andouille. Bam!
And at least once a year, just about this time, I fix a mess of boiled shrimp. In the leftover Zatarain's-infused water go the side dishes: corn on the cob and new red potatoes...
To Read Full Story Login Below.