Just listen to this yummy recipe: Texas Gulf Shrimp over hominy cakes with heirloom tomato relish drizzled with prickly pear gastrique. This is one of the yummy gourmet seafood recipes from the www.GreatAmericanSeafoodCookOff.com cook off contest. The judges already voted the Mississippi Redfish Courtboullion by Chef John Currence as the winner but now the public can vote on the website and take part in a contest to win a trip to New Orleans.
Ok, no one wants to go to New Orleans THIS weekend with category 4 hurricane Gustav bearing down. Maybe later though.
I am not really sure what a prickly pear gastrique is, though. It sounds kind of funny. Up here in Georgia they just like to cook themselves up some good old fashioned Shrimp and Grits. As a native Upstate New Yorker, I had never had Shrimp and Grits till I got down here in GA. Now its one of my favrorite things.
There's really nothing like good old American domestic seafood. I am very concerned about the sustainability of seafood so that we preserve our Oceans and Wildlife there.
For those who may be interested here is a link to the Georgia Aquarium's site where they have a pdf you can print for a seafood sustainability wallet card that lists which types of seafood are best in terms of sustainability and safety too. You are almost always going to be better off with domestic seafood for sustainability, freshness, and great taste. Plus you're supporting American fishermen and companies which is good too.