National Geographic : 1990 Oct
it because things move along realgood. When the season's bad, everybody feels it," says seafood handlerRon Collins. At his Leeville dock, workers hustle shrimp off boats and into refrigeratedtrucks (left). In masterchef Paul Prudhomme'sNew Orleans restaurant,cooks transform fresh shrimp and other sta ples of Cajun home cooking into haute cuisine (right).