Louisiana cooks rejoice; it’s shrimp season! Now that the fall inshore shrimp season has opened all along the coast, it’s time to fire up the boiling pot. We live in a state of bliss when it comes to having access to one of the world’s most treasured culinary ingredients–wild-caught Gulf shrimp. Our shrimp have multiple…
Kale Caesar with Grilled Shrimp
For the past few years, fresh kale has been on a run showing up on restaurant menus all over America. Even here at my Acadiana Table, I’ve tossed it into soups, braised it in stews and served it pan sautéed as a side dish. So, this weekend I stumbled on a neat trick while making…