May 17, 2007 9:41 AM

Chef Paul Prudhomme, left, receives the first catch of the season from Councilman James Carter.

Louisiana’s 2007 shrimp season is open. As shrimpers hauled in the first catch of the season, the Louisiana Seafood Promotion & Marketing Board (LSPMB) scooped it up for direct delivery to New Orleans French Quarter chefs.

At Omni Bank, armed guards loaded blocks of shrimp packaged in gold into an armored truck for delivery to some of the Quarter’s restaurants. First stop: K-Paul’s, where internationally famous Chef Paul Prudhomme waved to the approaching entourage, including shrimping families in horse-drawn carriages, an eight-foot-tall dancing shrimp, a Dixieland brass band, local business owners, and other supporters of the shrimping community.

New Orleans Councilman James Carter did the honors, presenting Prudhomme with what shrimpers traditionally have called their catch—bayou gold.

“Fishermen are the kingpin of shrimping,” said Prudhomme. “These families hold up the whole house of cards, harvesting over 100 million pounds every year.”