Tim Thomas' Award Winning- Wild Georgia Shrimp Ratatouille with Grits Wild Georgia Shrimp and Crab Cake Grilled Shrimp & Veggies Wild Georgia Shrimp, Shrimp Paste Shrimp Bisque Fried Shrimp "N" Gravy Wild Georgia Shrimp Shrimparee Shrimp Dip Shrimp Salad Shrimp Sea Island Cocktail Shrimp Oven-Roasted Shrimp in Olive Oil Shrimp Creole Altamaha Delta Shrimp Pilau Shrimp Patties Uncle Bubba’s Seafood Pot Pie Coastal Georgia Sweet Shrimp Rangoon With Savannah Blue Crab Shrimp Maque Choux Creole Shrimp Sausage Shrimp Maque Choux Chef Bill Glendinning was born and raised in Savannah, and started working in the kitchen at McKinnon's Louisiane Restaurant in 1975, learning about Creole and Cajun cooking from his “Uncle Billy” McKinnon. This recipe is one of his all-time favorites. In a large skillet heat the butter until it foams, gently sauté onion and peppers until soft. Add corn and tomato, seasoning and cream. Slowly bring to a boil, turn down the heat to a simmer, add shrimp. Stir well to coat, cook for three to five minutes or just until shrimp turn pink. 2 to 3 tablespoons butter 1 medium onion, minced 1 bell pepper, minced 1 jalapeño, minced 1 cup corn kernels 1 ripe tomato, peeled and diced 1 tablespoon Texas Pete® sauce or Creole seasoning Salt to taste 1 cup heavy cream 1 pound Wild Georgia Shrimp, peeled and de-veined