[Photograph: Robyn Lee]

It's rare that you can do something righteous that's also seriously delicious. Louisiana Shrimp Week, which started this past Wednesday, is an initiative supporting Louisiana's shrimpers, who are still recovering from the devastating economic effects of the awful Deepwater Horizon Gulf coast oil spill a little more than two years ago. This week, the Louisiana Shrimp Council is supplying a number of notable New York restaurants with Louisiana shrimp to showcase how good they can be.

What sounds good to me? Josh Capon's Tagliatelle with Fresh Louisiana Shrimp at Burger and Barrel and his shrimp ceviche at Lure Fish Bar, being served July 4, 5, and 6th; and if you act fast, as in today, you can partake of Ben Pollinger's Blackened Louisiana Shrimp with Mirliton Salad and Hot Sauce Vinaigrette at the very fine Oceana. Pollinger insisted that the trade group sponsoring the initiative buys his shrimp from the same mom and pop operation in Louisiana that he always gets his Gulf shrimp from, so when you eat his dish, you'll be supporting Louisiana shrimpers as a whole, and small scale producers in particular. You'll find the full list of participating restaurants here.


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