On this week s show, we re looking at the role fishing plays in the lives of some of the greatest chefs in the South. We begin with Susan Schadt, author of Reel Masters. Susan went fishing and caught portraits of eight renowned chefs who treasure the sport. Next, we send you a postcard from Susan s book launch event, where chefs and guests gathered together to enjoy incredible seafood dishes. We speak to several of the chefs at the book launch, including John Besh, John Currence, and Kelly English. Finally, we meetPeter Kaminsky, who authored the foreword to Susan s book. Peter is a writer, food critic, and film producer whose first love is fly fishing. Peter s interest in fishing has over the years become something of an accidental triumph, propelling him to the vanguard of gourmet food criticism. We ve gone fishing on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com. Pickled ShrimpServes 10 This recipe requires high quality wild shrimp. Of course, I prefer wild Louisiana shrimp from the water. I know. It s better to find the best shrimp than to worry about whether they ve been frozen or not. Unless the shrimp come straight from the net to your kitchen, sometimes the highest quality options are frozen. This is where a trusty fishmonger makes all the difference. You can mix up your vegetables with the shrimp, using whatever s fresh and local. I love to add cauliflower, carrots, daikon, beans, onions, militon, and or okra. For the Brine 2 cups rice wine vinegar Zest and juice of 1 lemon Zest and juice of 1 orange 1 2 cup sugar 5 garlic cloves, thinly sliced 1 tablespoon coriander seeds 1 tablespoon mustard seeds 1 tablespoon peppercorns 1 tablespoon red chili flakes 2 bay leaves Pinch of kosher salt COMBINE all the ingredients in a large saucepan. Add 2 1 2 cups water and bring to a boil. Remove from the heat and allow to cool slightly. For the Brine 12 baby carrots 12 baby beans 12 pearl onions, peeled 12 okra pods 2 pounds boiled wild American shrimp, peeled and deveined Pack all of the vegetables and shrimp into a very large glass jar, alternating layers. Pour the hot brine into the jar to cover. Cover the jar and let cool. Refrigerate overnight. Serve right from the jar when you re ready. Photograph C Maura McEvoyRecipe from My Family Table Andrews McMeel Publishing, 2011