Contributed by: NAPSA
Seafood From Coast To Coast (NAPSA) - From coast to coast, Americans love their seafood, and many have found that the best seafood comes from the waters surrounding our great country.
The second-place winner, Louisiana's Chef Tenney Flynn, showcased Louisiana red snapper, while the third-place winner, Massachusetts' Chef Michael Schlow, featured halibut.
The first-place winner, Georgia's Chef Tim Thomas, created this spectacular dish using wild-caught Georgia shrimp and everyday ingredients designed for today's busy cook.
Combine shrimp ingredients; marinate 30 minutes.
Boil milk and butter; add grits. Cook over medium heat for 15 to 20 minutes, stirring often. Season with salt and pepper. Add cheese; cook 2 to 3 minutes. Set aside.
Heat oil in large skillet. Add eggplant; cook 5 minutes or until brown. Drain excess oil. Add onion, garlic and green pepper. Cook 1 minute. Add beer; cook 3 minutes. Add remaining ingredients; simmer 10 minutes.
Just before serving, cook shrimp 30 seconds on each side. To serve, top grits with ratatouille, then shrimp.
For chef bios and recipes, visit www.GreatAmericanSeafood CookOff.com.
Serving Size: Makes 6 Servings
|Home What's Cool Random My Recipe Box Add Modify|
|FAQs NewsLetter WebMaster$ Plugs Join! LogIn/LogOut|