Up to the seafood challenge

Patrick Colley, chef at Louisville Country Club, won the Great Kentucky Seafood Cook-Off last month at Jefferson Community and Technical College. He represented Kentucky aquaculture at the Great American Seafood Cook-Off earlier this month in New Orleans.

Colley prepared bourbon Kentucky prawns over sweet corn and white Cheddar grits with Kentucky sorghum barbecue sauce topped with baby spinach, sweet onions and a country ham hush puppy.

Louisville chefs John Hutson of Equus; Corry Watson of Ferd Grisanti’s and Jim Gerhardt of Limestone, and James Lindsay of Kentucky Dam Village Resort also participated in the Kentucky competition.

Winner of the Great American Seafood Cook-Off held in New Orleans earlier this month was Chef James Thomas, executive chef for the Ocean Forest Golf Club on Sea Island, Ga.

Here are the winning recipes.

Colley’s bourbon Kentucky prawns
20 fresh water prawns
1 teaspoon finely minced shallots
1/2 teaspoon finely minced garlic
4 ounces Woodford Reserve bourbon
Sea salt, to taste
Pepper, to taste
1/2 cup light olive oil
Sorghum barbecue sauce:
1 teaspoon light olive oil
2 teaspoons shallots
1 teaspoon garlic
2 cups ketchup
1/2 teaspoon dry mustard
1 1/2 cups sorghum
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1 teaspoon black pepper
Kosher salt to taste
1/2 cup cider vinegar
1/4 to 1/2 cup Worcestershire sauce
1 to 1 1/2 cups light chicken broth
1 teaspoon stone ground mustard
1 tablespoon unsalted butter, chilled, optional

Prepare shrimp. Peel and devein shrimp. Reserve shells. Place shrimp into a small bowl. Season with shallots, garlic, and 1 tablespoon bourbon and 1 teaspoon light olive oil. Heat a 10-inch saute pan. Add remaining olive oil. Add shrimp and saute until almost cooked. Add remaining bourbon, toss and remove shrimp. Keep warm.

Prepare sorghum barbecue sauce. In a 2 quart sauce pot, add olive oil and heat. Add shallot and garlic and cook until soft. Add ketchup and all dry ingredients. Mix well. Add all remaining ingredients, except the butter. Mix well. Bring to a boil. Reduce to a low simmer and cook about 20 to 30 minutes. Set aside. (Butter is optional, and if it is used, it should be blended into the sauce just before serving and only to the amount of sauce needed.)

To plate: Place about 1/4 cup of white Cheddar grits (recipe follows) on the plate. Carefully arrange shrimp atop grits. Place sauteed spinach and sweet onions on top of shrimp and finish with the hush puppy over the spinach. Spoon sauce around the base of the grits and serve immediately. Garnish with fresh herbs or micro greens.

Corn, Tabasco, and white Cheddar grits
1 teaspoon light olive oil
2 teaspoons diced yellow onion
1 cup heavy whipping cream
1 cup light chicken broth
Salt to taste
Pepper to taste
3/4 cup white stone ground grits
1/2 cup fresh corn kernels
1 teaspoon Tabasco sauce
1/2 cup Kenny’s white Cheddar cheese, grated

In a small pot add olive oil and heat. Add yellow onion and cook until soft. Add heavy cream and chicken broth. Bring to a boil. Season with salt and pepper. Add grits. Bring back to a boil and then reduce to a simmer. Simmer about 15 minutes, stirring often. Add corn kernels and Tabasco sauce. Simmer for 5 for minutes. Add white Cheddar cheese. Allow grits to set about 5 minutes before using. Adjust seasoning before serving.

Country ham hush puppy
1 cup white cornmeal
1 cup yellow cornmeal
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped parsley
1 cup diced country ham
1 large egg
1 cup buttermilk
1/2 cup water
Oil for frying

In a medium bowl combine all dry ingredients. Add chopped parsley and country ham and mix well. Add egg, buttermilk and water. Mix thoroughly. Preheat fryer or skillet and add enough oil to cover bottom of the skillet.

Carefully spoon a small amount of batter into the hot oil. Allow to cook about 2 to 3 minutes, flip them over and allow to cook another 2 minutes. Remove from oil and drain on a towel. Keep warm until ready to serve.

Sauteed spinach and sweet onions
1 teaspoon light olive oil
1 tablespoon butter
1 medium sweet onion, julienned
1/2 pound fresh baby spinach
Kosher salt, to taste
Pepper, to taste

In a large saute pan add olive oil and butter. Heat until butter is melted. Add julienne onions and cook on medium heat until lightly caramelized. Add spinach and cook until spinach is just wilted Remove from pan and season with salt and pepper. Serve immediately.

Chef James Thomas, executive chef for the Ocean Forest Golf Club on Sea Island, Ga., was the winner of the Great American Seafood Cook-Off held in New Orleans earlier this month. Here’s Thomas’ recipe for Georgia shrimp ratatouille with boursin cheese grits.

Georgia shrimp ratatouille with boursin cheese grits
35 shrimp (16 to 20 count), peeled and deveined
1/4 cup olive oil
6 cloves garlic, minced
2 teaspoons chopped basil
Salt and pepper
Boursin cheese grits:
4 cups milk
2 tablespoons butter
1 cup quick grits
Salt and pepper
4 ounces boursin cheese
Ratatouille:
1/4 cup olive oil
1 eggplant, peeled, and cut into large dice
1 onion, diced
3 cloves garlic, diced
1 green pepper, diced
1 zucchini, diced
1 yellow squash, diced
2 tomatoes, diced
1 cup tomato juice
Salt and pepper, to taste
Basil and oregano, to taste

Combine shrimp with 1/4 cup olive oil, 6 cloves diced garlic, 2 teaspoons chopped basil, and salt and pepper. Let marinate 30 minutes.

Prepare grits. In a saucepan, bring milk and butter to a boil. Stir in grits. Cook over medium heat for 15 to 20 minutes, stirring often. Season with salt and pepper. Add boursin and cook another 2 to 3 minutes. Adjust seasoning.

Prepare ratatouille. In a large skillet, heat 1/4 cup olive oil. Add eggplant and cook 5 to 7 minutes until brown. Drain excess oil. Add onion, garlic and pepper. Cook another minute. Add zucchini and squash. Add tomatoes and tomato juice, salt, pepper and herbs. Simmer for another 10 to 15 minutes.

When almost ready to serve, heat a saute pan and place shrimp mixture in heated pan. Cook shrimp for 30 seconds on each side. Place grits on a plate and top with ratatouille and shrimp. Makes 4 servings.