New York, NY – The Louisiana Seafood Promotion & Marketing Board (LSPMB) kicked off the first ever “Fresh From the Dock” Louisiana Shrimp Week in New York City on June 27th and partnering with the city’s finest restaurants and chefs to showcase this delicious delicacy with specially crafted signature dishes.
Come hungry because twenty-two lauded restaurants will be participating in our Louisiana shrimp fest including three of David Burke’s celebrated fine-dining establishments. Eat your way through this spectacular culinary tour where you’ll feast on Chef Josh Capon's Louisiana Shrimp Ceviche at Lure Fishbar and Marc Murphy’s succulent Salt and Pepper Louisiana Shrimp at Ditch Plains. And did you ever try Louisiana Shrimp Boil in a Paint Can? You now can at David Burke Kitchen!
Chefs in the best restaurants in the country love and trust Louisiana Seafood. They come back to it time and again for its distinctively clean, mild flavor and firm texture that is due to the nutrient-rich waters from which it is raised. "I source much of the shrimp served at Oceana directly from New Orleans," says Chef Ben Pollinger. "Louisiana Seafood is one of our country's oldest, sustainable industries and I support and advocate for it. It's not hard to do when guests enjoy it so much – shrimp from the Gulf is some of the tastiest and most flavorful on the market."
“Fresh From the Dock” will be the Louisiana Seafood Promotion & Marketing Board’s first foray into a direct to chef program. In other words, the 100% wild-caught, sustainable shrimp are sourced straight from the teeming gulf waters of Louisiana and sent fresh to each participating restaurant, making this the closest one can come to a true shrimp boat to shrimp dish experience.
“We are thrilled to be kicking off Louisiana Shrimp Week in New York City,” says Ewell Smith, Executive Director of the LSPMB. “The caliber of restaurants and chefs in this city is staggering and I am proud to say we are partnering with some of the best. Many people aren’t aware that Louisianais the leading domestic purveyor of all-American, wild-caught seafood. When you support our fishing industry and seafaring traditions, you are sustaining the heritage, lifestyle and natural environment that has fortified our culture and fed this country for generations. The support of these world-class restaurants and chefs is overwhelming.”
In fact, Louisiana provides nearly 1/3 of all domestic seafood consumed in the continental U.S. and has a $2.4 billion total impact on the Louisiana economy. Wild, abundant Louisiana Seafood is a sustainable resource and represents a vitally important cultural and socio-economic jewel in America’s history.
For more information about “Fresh From the Dock” Louisiana Shrimp Week in New York City including each restaurant’s promotion dates and each chef’s signature menu item, visitwww.freshfromthedock.com. Make a reservation today!
The complete list of restaurants and chefs participating in Louisiana Shrimp Week, along with their mouth-watering dishes includes:
Atlantic Grill East Side – Executive Chef Paul Sale
Salt &Pepper Crispy Louisiana Shrimp, lemon aioli
Atlantic Grill Lincoln Center – Executive Chef Paul Sale
Salt &Pepper Crispy Louisiana Shrimp, lemon aioli
Blue Fin – Executive Chef Paul Sale
Salt &Pepper Crispy Louisiana Shrimp, lemon aioli
Blue Water Grill – Executive Chef Paul Sale
Salt &Pepper Crispy Louisiana Shrimp, lemon aioli
Burger & Barrel – Chef Josh Capon
Tagliatelle with Fresh Louisiana Shrimp
David Burke Kitchen – Chef David Burke
Louisiana Shrimp Boil in a Paint Can – tasso / corn / fingerlings / sweet carrots (Served table side over dirty rice garnished with celery leaves)
David Burke Townhouse – Chef David Burke
Cold Poached Louisiana Shrimp – grilled peaches / asparagus / lemon balm / grains of paradise
Delicatessen – Chef Michael Ferraro
Louisiana Poached Shrimp, ripe avocado, olive oil confit cherry tomato, horseradish broth
Ditch Plains West Village – Chef Marc Murphy
Peel N' Eat Salt and Pepper Louisiana Shrimp appetizer; Grilled Whole Louisiana Shrimp & Dirty Rice entree
Ditch Plains Upper West Side – Chef Marc Murphy
Peel N' Eat Salt and Pepper Louisiana Shrimp appetizer; Grilled Whole Louisiana Shrimp & Dirty Rice entree
Fatty Crab Upper West Side – Chef de Cuisine- Chaz Brown
Louisiana Shrimp | Peel & Eat | Malay old bay, lime, lettuces, pickled garlic
Fatty Crab West Village – Chef de Cuisine- Steve Haritopoulos
Banh Beo | Louisiana Shrimp, steamed rice cakes, chicharrones, chili vinegar
Fatty ‘Cue – Chef de Cuisine- Anthony Masters
New Orleans Style BBQ Shrimp | Louisiana shrimp, baguette, Worcestershire butter
Fishtail by David Burke – Chef David Burke
Louisiana Shrimp Candied Lemon “Caesar” – grilled romaine / shaved parmesan
Lexington Brass – Chef Chris Leahy
Crispy Louisiana Shrimp Gumbo Empanadas
Lure Fishbar – Chef Josh Capon
Louisiana Shrimp Ceviche
The Mermaid Inn East Village – Chef Michael Cressotti
Fire Roasted Louisiana Prawns ~ with old bay aioli & smoked sea salt
The Mermaid Inn Upper West Side – Chef Michael Cressotti
Fire Roasted Louisiana Prawns ~ with old bay aioli & smoked sea salt
The Mermaid Oster Bar – Chef Michael Cressotti
Fire Roasted Louisiana Prawns ~ with old bay aioli & smoked sea salt
Ocean Grill – Executive Chef Paul Sale
Salt &Pepper Crispy Louisiana Shrimp, lemon aioli
Oceana – Chef Ben Pollinger
Blackened Louisiana Shrimp with Mirliton Salad and Hot Sauce Vinaigrette
Wildwood Barbecue – Executive Chef John Schafer and Pitmaster Big Lou Elrose
BBQ Louisiana Shrimp over Cajun Rice
Source: Louisiana Seafood Promotion & Marketing Board