Recipes for Success

Homestyle winners from the Great American Seafood Cook-off

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Watch the competition unfold in New Orleans with Senior Editor Julia Rutland as a judge.

• Watch Great American Seafood Cook-off: Day 1

• Watch Great American Seafood Cook-off: Day 2

Shrimp Ratatouille with Boursin Cheese Grits
35 (16 to 20 count) shrimp, peeled and deveined 

¼ cup olive oil
6 cloves garlic, diced
2 teaspoons chopped fresh basil
Salt, to taste
Pepper, to taste
Boursin Cheese Grits

Combine shrimp with olive oil and next 4 ingredients. Cover and chill 30 minutes. Pour shrimp mixture into a hot skillet over medium-high heat. Cook shrimp 30 seconds on each side.
 Spoon grits into six individual ramekins or onto 6 plates. Layer with Ratatouille and shrimp. Makes 6 servings.

Boursin Cheese Grits
4 cups milk
2 tablespoons butter
1 cup quick-cooking grits
Salt, to taste
Pepper, to taste 

4 ounces Boursin cheese
4 ounces Bavarian-style wheat beer

Bring milk and butter to a boil. Add grits. Cook over medium heat 15 to 20 minutes, stirring often. Season with salt and pepper. Add Boursin and cook another 2 to 3 minutes. Add beer and cook for 3 to 4 minutes. Adjust seasoning. Makes 6 servings.

¼ cup olive oil

1 eggplant, peeled, large diced

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, pepper, basil, oregano, to taste

Heat oil in large skillet. Add eggplant and cook 5 to 7 minutes until browned. Drain excess oil. Add onion, garlic and peppers. Cook 1 minute. Add zucchini, squash, and remaining ingredients. Simmer 10 to 15 minutes. Makes 6 servings.

Chef James Thomas, Georgia

Sautéed American Red Snapper with Melon and Mango Salads
6 (8- to 10-ounce) Red Snapper fillets, scaled and scored, pin bones removed 

Salt, to taste
Pepper, to taste

All-purpose flour
2 tablespoons canola oil, divided

2 tablespoons butter, divided
Banana leaves
Melon and Mango Salads

Season snapper fillets with salt and pepper and dust with flour. Heat 1 tablespoon canola oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Cook 3 fillets, skin side down, 3 to 4 minutes. Turn and cook 2 to 3 minutes. Transfer to a plate and keep warm. Repeat with remaining oil, butter, and fillets. Line 6 large, heated plates with a section of banana leaf. Place about ½ cup diced melon mixture slightly off-center, and fan julienned melon/mango off the side. Plate snapper fillets so that some of each melon is showing. Serve immediately. Makes 6 servings.

Melon and Mango Salads
½ cantaloupe, julienned

½ honeydew, julienned

1 mango, julienned

2 tablespoons honey

½ cup seasoned rice vinegar

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh mint

1 teaspoon chopped fresh basil

¼ teaspoon chili paste
1 cup seedless watermelon, diced large

1 cup honeydew, diced
1 cup cantaloupe, diced
1 cup casaba melon, diced
1 teaspoon salt

1 teaspoon sugar

1 lime, juiced

2 tablespoons chopped cilantro

2 tablespoons beer

Combine juilenned cantaloupe and next 8 ingredients, tossing to coat. Set aside. Combine watermelon and next 7 ingredients, tossing to coat. Bring beer to a boil, reduce to 1 tablespoon, cool, and stir into watermelon mixture. Makes 6 servings.

Chef Tenney Flynn, Louisiana

Potato-crusted Halibut with Corn Salsa
2 cups all-natural dehydrated potato flakes

¼ cup finely chopped cornflakes

2 pinches chopped fresh rosemary

2 pinches chopped fresh thyme


6 (6-ounce) halibut fillets
3 eggs
¼ cup water 

½ cup canola oil, divided
2 tablespoons fresh lemon juice, divided
Corn Salsa

Combine potato flakes and next 5 ingredients in a shallow bowl. Whisk together eggs and ¼ cup water in a shallow bowl. Sprinkle halibut with salt and pepper, then dip, flesh side only, into egg mixture; press into potato flake mixture. Heat ¼ cup oil in a large skillet over high heat. Sear 3 fillets, crust side down, 2 to 3 minutes until golden brown. Reduce heat to medium and turn fish over. Cook 2 to 3 minutes or until done. Transfer to a plate and keep warm. Drizzle 1 tablespoon lemon juice in pan, and spoon drippings over fish. Repeat with remaining oil, halibut, and lemon juice. Serve with Corn Salsa. Makes 6 servings.

Corn Salsa
4 cups fresh corn
Extra-virgin olive oil
2 cups chopped ripe tomatoes

½ red onion, diced

2 tablespoons chopped fresh cilantro

¼ red jalapeño, thinly sliced

¼ cup fresh lime juice
Salt, to taste
Pepper, to taste
Cayenne pepper, to taste

Sauté corn in hot olive oil over medium-high heat until crisp-tender. Let cool. Combine corn and remaining ingredients. Makes 6 servings.

Chef Michael Schlow, Massachusetts

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