Recipe of the week: A Louisiana native’s ‘overstuffed’ shrimp

Chef John Besh grew up in Louisiana bayou country. In 1999, Food & Wine named him one of the “Top 10 Best New Chefs in America.”

John Besh grew up in Louisiana bayou country, and later traveled throughout the U.S. and Europe. After studying at the Culinary Institute of America, he led a squad of Marines in combat during the first Iraq war. In 1999, Food & Wine named Besh one of the “Top 10 Best New Chefs in America.” His restaurants include August, Lüke, and Besh Steak in New Orleans, as well as La Provence in Lacombe, La.

In My New Orleans: The Cookbook (Andrews McMeel), Besh provides both a culinary history of the city and a treasury of recipes that preserve its traditions and ingredients. “You’ll end up with a lot of stuffing,” he warns anyone about to make his version of jumbo stuffed shrimp. But “overstuffing” is what the recipe is all about. Also, the olive oil–drenched bread crumbs should “almost melt into a crust.”

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