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 Wild Georgia Shrimp and Crab Cake Ingredients: 14 oz Wild Georgia Shrimp-peeled, de-veined and small rough chop 1/2 ea Green Pepper-fine dice 1 clove Garlic-minced 4 oz Lump crabmeat 1 Tbsp Vegetable oil 1 Tbsp Dijon mustard 1/2 cup mayonnaise 1 ea Egg 1 1/2 Tbsp Blackening spice 1 Tbsp Lemon Juice 1-2 cups Bread crumbs 2 Tbsp Vegetable oil Method: 1. Place 1 Tbsp oil on a heated saute'pan, add green peppers and garlic, cook for 30 second stirring constantly. Add Wild Georgia shrimp and cook for 1-2 minutes until shrimp is pink. Drain excess liquid and place cooked shrimp, peppers and garlic in a medium mixing bowl. 2. Add crab meat, mayonnaise, mustard, lemon juice, egg, and blackening spice to the mixing bowl and combine. 3. Gradually add bread crumbs until bound together. 4. Form shrimp mixture into 2 oz cakes. 5. Saute' cakes in heated oil pan for 2-3 minutes on each side over medium heat. Pearl Onion Marmalade 1 lb Frozen pearl onions 1/3 cup Sherry Vinegar 1/3 cup White wine 1/2 cup Sugar 2 Tbsp Ketchup 1/4 cup Golden Raisins 1 ea Bay leaf 1/8 tsp Dried thyme 1/4 tsp Dried terragon 1 tsp Salt 1/4 tsp Black pepper 2 Tbsp Vegetable oil 1 cup Chicken stock 1. Place all ingredients in sauce pan and cook over medium heat until thick. Fried Shrimp Marinade 5 ea Wild Georgia shrimp-peeled, and de-veined 1 ea egg 1/4 tsp Salt 1/8 tsp Black pepper 1/8 tsp Granulated garlic 1/8 tsp Dill weed 1/8 tsp Celery seed 1/8 tsp Chipolte tobasco sauce 1.Combine all ingredients together and marinate for 30 minutes. Fried Shrimp Breading 1 cup Flour 1/4 cup Cornmeal 1 tsp Salt 1/2 tsp Black pepper 1/2 tsp Granulated garlic 1/2 tsp Dill weed 1/2 tsp Celery seed 1/2 tsp Cayenne pepper 1. Combine all ingredients together and mix. 2. Remove shrimp from egg mixture and dredge in seasoned flour mix. 3. Deep fry in 350 degree oil for 30-45 seconds. Chili Sour Cream 1 cup Sour cream 1 Tbsp Srirachi chili sauce 1. Combine ingredients together and place in plastic squirt bottle. Bacon and Garlic Grits 2 strip Smoked bcon-small dice 3 clove Garlic-minced 2 cup Milk 2 cup Heavy cream 1 cup Grits 1/4 cup Whole butter Salt and pepper-to taste 1. Render bacon in sauce pot until crispy. 2. Add garlic to pot and saute' for 20-30 seconds. 3. Add milk, cream and butter, bring to boil. Add grits and stir. Turn heat to medium and cook for 10 minutes, stirring often. If grits become thick add milk to thin. 4. Season with salt and pepper. Tim Thomas, executive chef of the Ocean Forest Golf Club on Sea Island, won 3rd Place at the 2006 Great American Seafood Cook-Off in New Orleans with this recipe.