The U.S. has some of the best managed fisheries in the world and I feel it's important to know where the seafood comes from. I prefer to buy domestic seafood when possible. One of the best ways get high quality, domestic, sustainable seafood is to go to local fishermen. The positiveness of domestic seafood sustainability, is it's local, it's fresh!
I wish I lived closer to New Orleans right now. The Louisiana Seafood Promotion & Marketing Board (LSPMB) and NOAA (National Oceanic and Atmospheric Association) are presenting the Fifth Annual Great American Seafood Cook off Aug 2-3 at the New Orleans Morial Convention Center within the Louisiana Foodservice EXPO and the Gulf Coast Seafood Pavilion.
I would like to go to learn some seafood cooking techniques, and my husband would love a chance to do the tasting :)
Like I said earlier, I try to have some kind of seafood once a week. Here is my Shrimp Alfredo recipe. Share you favorite recipe in a comment and I will pick the one I like best and post it with a link back to your site. It can be our own Spicy Cook off
1lb shrimp, cooked and peeled.
6oz pkg fettuccine.
2 tbsp margarine.
1 cup milk.
Quarter tsp black pepper.
1 tsp Greek seasoning.
Half cup water.
2 cups whipping cream.
1 cup parmesan cheese, grated.
4 tbsp butter.
Over low heat, melt butter in a non-stick skillet. Stir in whipping cream and blend well. Add parmesan cheese and stir until sauce thickens. Do not boil. Thicken sauce with more cheese, or thin with more cream. The sauce should generally be creamy.
Combine milk, water and Alfredo sauce in a 2 quart saucepan. Add margarine, black pepper and Greek seasoning. Bring to a boil over medium heat. Reduce heat and simmer 3 minutes, stirring constantly. Stir in cooked shrimp and simmer until heated.
Meanwhile, boil fettuccine pasta and drain. Blend in with shrimp alfredo sauce. Serve in a large bowl and sprinkle with parmesan cheese before serving.