Borgne's shrimp salad
How chefs made do after the spill
Landry isn’t alone. Ralph Brennan, another supporter of Gulf seafood and author of Ralph Brennan’s New Orleans Seafood Cookbook, receives 4,000 Gulf Coast oysters per week at his flagship Red Fish Grill in the French Quarter. In Monroe, LA, chef/owner Cory Bahr brings in 400 to 600 pounds of Louisiana and Gulf Coast whole fish like black drum, amberjack and grouper each week, plus 200 pounds of Gulf shrimp. Jeff Tunks, who spent many years working in New Orleans, brings in ...
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