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 Creole Shrimp Sausage This unusual recipe comes from Chef Hilary Craig, who opened Savannah's Alligator Soul restaurant in 2001 with his wife Maureen. His eclectic menu incorporates cooking styles from around the globe, including Asian, French, Italian and Indian. He's emphatic about using Wild Georgia Shrimp. "We need to support the people who live and work around our community," said Craig. "The seafood you serve on this coast should come from this coast." Put one pound of shrimp in food processor with the rest of the ingredients, setting aside the remaining shrimp. Process to a smooth paste. Remove mixture to bowl and fold in the rest of the shrimp. Shape into a long cylinder. Wrap tightly in plastic, twisting the ends. Then, wrap in aluminum foil and twist the ends tightly. Poach in 180?F water for 20-30 minutes or until internal temperature reaches 150?F. Remove and allow to cool. Refrigerate until completely cold before slicing. 2 pounds Wild Georgia Shrimp, peeled and deveined 1/4 cup chopped green onion 1/4 cup chopped roasted red peppers 2 tablespoons Creole spice 2 tablespoons Salt 2 eggs