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October 11, 2013

United States

Georgia—Famous Chefs Talk About Shrimp

 

 “A Study in Shrimp” was among the seminar offerings at the recent Saint Simons Food and Spirits Festival, which took place on Saint Simons Island, Georgia, on October 1, 2013.  Moderated by Carolyn O’Neil, an award-winning journalist at the Atlanta Journal-Constitution, the seminar featured two Georgia chefs chatting about shrimp: James Beard Award winner Chef Linton Hopkins of Restaurant Eugene and the Holeman and Finch restaurant in Atlanta, Georgia, and Chef Jason Brumfiel of The King and Prince Beach and Golf Resort on St. Simons Island, Georgia.  Here are a couple of excerpts from their chat:

 

 

What Do You Love About Shrimp?

 

Chef Jason Brumfiel: The bite, the sweet and savory flavor, the fact that they’re so versatile.

 

Chef Linton Hopkins: I cook because I love to eat.  Shrimp is good in the restaurant and for family meals.  It can be so simple: water, salt and shrimp.  That’s really all you need, three ingredients.  You can make a sauce to dip it in, but you don’t need it.

 

Chef Jason Brumfiel: We made a simple dip by mixing Duke’s mayonnaise, Dijon mustard, Louisiana hot sauce and fresh-squeezed lemon juice.

 

Chef Linton Hopkins: Wild shrimp has more salinity than farmed shrimp.  The first bite is of the ocean.

 

Chef Jason Brumfiel: We rely too much on farmed shrimp.

 

 

What’s Your Technique for Cooking Shrimp in Salted Water?

 

Chef Linton Hopkins: Morton’s salt has more sodium chloride, so it’s saltier than Diamond Crystal’s salt.  You need to be aware of the products you’re using and their impact on the result.  Use a large pot: the volume of water should be large, as with cooking pasta.  If you plan to serve the shrimp cold, when it’s done (or about 90-percent done) move it from the boiling water to a bowl of ice water to stop the cooking process, and then put it in the refrigerator to cool.

 

 

Do you prepare different shrimp species differently?

 

Chef Linton Hopkins: I haven’t noticed a difference in cook time.

 

Chef Jason Brumfiel: There’s no difference with species, but there’s a difference with size.  Smaller shrimp cook faster.

 

Source: Gateways for Grownups.  Editor, Hope S. Philbrick.  A Study in Shrimp.  October 8, 2013.

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