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 Uncle Bubba’s Seafood Pot Pie Paula Deen opened a small catering business in 1989 that grew into one of the South's most renowned restaurants, The Lady & Sons, with her sons Jamie and Bobby. Deen now has three cookbooks and her own television show, “Paula's Home Cooking,” on the Food Network, where she shares delicious home cooking and stories of life in Savannah. This is one of her favorite recipes. Melt butter in skillet. Add onions, fennel, garlic, celery, carrots and green peas, and sauté until tender. Add scallops and tasso continue to sauté until scallops are barely half done. Sprinkle in flour and stir until coated. Add cream, nutmeg, Everglade seasoning and fish bouillon. Bring to boil, stirring constantly. Remove from heat. Add pepper, Wild Georgia Shrimp, oysters and crabmeat. Pour into oven-proof bowl, top with pre-baked lattice puff pastry and gently press down into filling. Bake at 350˚F until bubbly. 1 to 2 tablespoons butter 2 tablespoons onion, diced 1 tablespoon fennel, diced 1 clove garlic, minced 2 tablespoons celery, diced 2 tablespoons carrots, finely cubed 2 tablespoons green peas 3 large scallops 2 tablespoons tasso ham, diced 1 tablespoon flour 1 1/4 cup heavy cream 1 pinch fresh ground nutmeg 1/4 teaspoon Everglade® seasoning 1/2 cube Knorr® fish flavor bouillon White pepper to taste 3 large Wild Georgia Shrimp 4 large oysters 1/4 cup lump crabmeat