Congratulations to this years grand prize winner

SHRIMP BEIGNETS: Lidia H. - Pasadena, CA

Description: My Cheesy Shrimp Beignets w/ Corn Maque Choux & Basil Remoulade, which features Sea Pak Shrimp Scampi, cleverly uses its blend of real butter, garlic and seasonings to both the beignets and the corn maque choux. First, prepare Shrimp Scampi according to microwave directions; reserve butter mixture; chop shrimp; set aside. In a medium saucepan, bring 1/4 cup reserved scampi butter, 1/4 cup of butter, 1 1/4 cup water, and pinch of salt to a boil. Add 1 cup flour, mixing vigorously till dough turns into a ball. While dough cools, place remaining scampi butter in a skillet; add onion, celery and bell peppers; saute till translucent; add corn and Cajun seasoning; sauté for another 2 minutes; add cream and cook for another 2 minutes; season to taste. In a small bowl, combine mayo, basil, lemon juice/zest, Cajun seasoning and Dijon mustard; set aside. Add eggs to cooled dough, one at a time, mixing vigorously after each addition, forming a silky dough; mix in reserved shrimp and shredded Monterey Jack cheese. Heat vegetable oil to 350 degrees. Using a greased measuring tablespoon, drop batter into pre-heated oil; fry till golden. Serve beignets w/ corn maque choux and basil remoulade. Enjoy!


ELOTE SHRIMP BAKE: Jodi T. - Altadena, CA

Description: In the 25 years I've lived in California I've come to simply adore the flavors of Mexican cuisine. And one of my favorites is Elote, or Street Corn. My Elote Shrimp Bake perfectly combines those traditional flavors with the beautifully delicate shrimp and incredibly flavorful sauce in Sea Pak Shrimp Scampi without one overtaking the other. First, I cook the Sea Pak Shrimp Scampi according to skillet instructions, then remove the shrimp, leaving the sauce in the skillet. Next I add the kernels from 4 ears of corn, 4 slices of cooked chopped bacon, 1 tablespoon each pickled jalapenos garlic, 2 tablespoons each mayonnaise, Mexican crema and torn basil, 1/2 cup Monterey Jack cheese, the juice of 1 lime, and 1 teaspoon each chili powder and smoked paprika. I chop all but a few shrimp, return them to the skillet, then transfer everything to 4 cast iron cocottes. I top those with another 1/2 cup Monterey Jack cheese, pop them under the broiler until the cheese browns, then top with the reserved whole shrimp and some chopped green onions. I don't even need to call the gang to the table. The incredible aromas do that for me.



Description: Shrimp Scampi Scrambled Egg Hand Pies with Basil Corn Cheese Spread, a savory handheld pie perfect for breakfast, lunch or dinner, are an easy, flavorful, and deliciously comforting crowd-pleaser! One package of SeaPak Shrimp Scampi is sauteed 4 minutes in large skillet over medium heat. Next, 4 beaten eggs join the shrimp. While stirring 3 minutes to cook, the scrambled eggs absorb that mouthwatering scampi sauce! While shrimp and eggs cooled, I combined cooked corn kernels, shredded Monterey Jack cheese, mayonnaise, torn fresh basil leaves, smoked paprika, salt and pepper to create a spread to fill inside each hand pie. Two thawed puff pastry sheets were then rolled out on a lightly floured surface to create two 12-inch squares. Each square was then cut into 4 equal squares. I then added a spoonful of basil corn cheese spread to one side of each dough square, then topped spread with a bit of shrimp scampi scrambled eggs. Next, I brushed some egg wash along edges of each square, then folded in half to make rectangles. I used prongs of a fork to seal each one, then placed on parchment-lined baking sheet, and baked until golden (20 minutes) in a 400-degree oven.