Restaurant August - New Orleans, LA; The 'Anna Marie' Shrimp Boat - Cocodrie, LA What happens when a former Marine, a 10-year-old boy and a bayou shrimp-boat captain get together for a day out at sea? The Marine, Chef John Besh, and his son Brendon get an unexpected lesson in marine biology, and the captain, Lance Natzio, is let in on a few culinary secrets for preparing his freshly caught Louisiana wild shrimp. The journey begins in the pitch-black pre-dawn hours on a sleepy Louisiana bayou. The waters come to life at sunrise, offering a bounty of sea life and surprises. Porpoises and turtles dive alongside the boat as we fish the open waters. The hard work of pulling in nets is second nature to Chef Besh, who grew up hunting and fishing in the area and is now one of America's top chefs. Brendon is wide-eyed and all smiles as he sorts through a cornucopia of gigantic, fresh shrimp he can't wait to sink his teeth into. Then it's into the kitchen, where Brendon and his dad show the rest of the family just how the cookin' is done. Recipe: Wild Louisiana Barbeque Shrimp Besh Style; Tempura Fried Wild Louisiana Shrimp with Vietnamese Spicy Sauce; Southern Grits and Spicy Louisiana Wild Shrimp.
Visit the Website: http://www.chefsafield.com
Episode #109 / Length: 26 minutes