Zatarains Blackened Garlic Crusted Shrimp

INGREDIENTS:
12 large Alabama wild shrimp
2 cloves of garlic, minced
1 lemon, juiced
1 1/2 Tbl Extra virgin olive oil
Zatarains blackened seasoning

STEPS:
Peel the body of the shrimp leaving the head on and generously season with Zatarains blackened seasoning. In a cast iron skillet, bring the olive oil almost to the point of smoking, add large shrimp, turning on each side just until they begin to turn pink, add garlic and immediately add the juice of the lemon. Set aside.

INGREDIENTS: ( Smoked Gouda Grits)
1c grits
2c chicken stock
1/2c heavy cream
1/4lb of butter
1/2lb smoked Gouda cheese
Salt and pepper to taste

STEPS:
In a heavy saucepan, add chicken stock and butter and bring to a rolling boil, add grits and cook until aldente but not gritty; approximately 20 min. Add heavy cream and let reduce and simmer 5 min or until thickened, turn off the heat and fold in smoked Gouda cheese and season with salt and pepper.

Green Tomato Marmalade

INGREDIENTS:
Juice and zest of 1 orange
Juice and zest of 1 lemon
3/4 c of water
1/2 c sugar
3 green tomatoes, diced 1/4 inch
1 oz of ginger root, minced

STEPS:
Combine juices and zests with the water and sugar in a sauce pan and bring to a boil, fold in green tomatoes and ginger and reduce until the proper consistency is achieved.

To plate dish, soup serving of smoked gouda grits into a bowl and top with blackened garlic crusted shrimp. Add green tomato marmalade and garnish with baby arugula.

Shaggy’s Orange Beach At Zeke's Landing Marina
26619 Perdido Beach Blvd
Orange Beach, AL 36561
251-974-2401
www.shaggys.biz

ABOUT THE CHEF:
Chef Ashley Cabana has 24 years of professional culinary experience and 15 years as an Executive Chef. As a gulf coast native, Chef Ashley had continued to deliver excellent creations through his extensive experience abroad combined with local flavor.

Chef Ashley trained under Chef Joe St. Paul from New Orleans, who was top of his class at the Culinary Institute of America in 1982. He later became one of the premiere chefs in New Orleans restaurant district.

Chef Ashley has had the privilege of working as a personal chef for Charles Murphy of Murphy Oil Company and has gained experience not only in the panhandle of Florida, but in Central America. He traveled for 2 years as a personal chef in the countries of Belize, Honduras, Mexico and others before settling back down along the Alabama Gulf Coast.

Chef Ashley has been recognized under multiple competitions and awards. He placed second and third in several American Culinary Federation sanctioned events throughout his career. In May of 2008, the Mobile Bay Magazine published an article featuring Chef Ashley. That same year, he won Best of Brunch in the Wharf for the Culinary Wine Festival. In 2010, he was chosen by the Mississippi Restaurant Association to participate in the Greater Mississippi Seafood Cook-off, with Chef John Besh as the surprise judge. Also in 2010, Chef Ashley was chosen as top chef for Signature magazine.

Special Event:
The Annual National Shrimp Festival presented by Zatarain's is held each year during the second full weekend in October on the beautiful beaches of Gulf Shores. This year it is October 11-14.

A group of generous sponsors allows for the festival to be a free event every year.

The Festival is held at the public beach access in Gulf Shores where Hwy. 59 ends and intersects with Hwy. 182.

The festival is one of the nation's premier outdoor festivals attracting 250,000 people, featuring over 250 vendors that offer fine art, arts & crafts, a retail marketplace and of course, SHRIMP!

Two stages offer continuous musical entertainment while the little one's attention is captured in the Children's Activity Village. They can create their own "art" and participate in other fun-filled activities.

You can also get the entire family involved in the family friendly sand sculpture contest.