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Rouses Supermarkets donated fresh Louisiana seafood with all the extras for a seafood boil for the cover photo. www.rouses.com
(Left) Captain Mike Gowland
Company: Engine 14
Length of Service: 19 Years
Favorite Meal: Shrimp Caila
From the Kitchen of Mike Gowland
Shrimp Caila
Serves 4
2 lbs. shrimp unpeeled
2 oz. H2
½ cup sliced garlic
¼ cup picked rosemary
¼ cup Creole seasoning
2 Tbsp Herb blend
1 cup white wine
2 lemons juiced
2 oz. Lea & Perrin
2 oz. Crystal Hot Sauce
1 qt. heavy cream
1 lb. butter
Start with Shrimp in H20 with rosemary & garlic. Cook on high until shrimp begin to turn color and water evaporates. As pan dries, add creole & herb seasoning tossing until seasoning covers shrimp well and dry. Deglaze with white wine, add lemon, Lea & Perrins, & Crystal Hot Sauce. As liquid begins to evaporate add cream, reduce by 1/3 and emulsify with butter. Serve with lots of French bread.
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