sippin’ on the dock of the bay

Rockport, Texas. A place to sink your toes in the sand, follow the salty waves and relax by sippin’ on the dock of the bay at the15^th Annual Rockport Festival of Wine and Foods benefiting the Texas Maritime Museum. Recently, my Uncle Jimmy served as a judge for a chef v. chef food competition during the festival. The two chefs that battled it out on the makeshift kitchen floor were, Chef Adrian Perez ofHEB Plus against Chef Jaime Garcia of the Rockport Country Club. My Uncle Jimmy choose his two favorite two shrimp dishes from the night. If you can’t visit the beach this summer, bring the island flavor to your family with these two great Texas shrimp recipes!

Chef Adrian’s Jalapeno Bacon Shrimp Alfredo

6 slices, Jalapeno-seasoned bacon, chopped

1 C button mushrooms, sliced

1 lb. Shrimp, peeled & deveined

1 C heavy cream

2 to 3 Tbsp Grated (not powder) parmesan cheese

2 servings pasta of your choice. (Angel Hair works well.)

1. Cook pasta according to package directions. While pasta is cooking, heat skillet on medium-high heat.

2. Add bacon and mushrooms and sauté until bacon just begins to brown. Add shrimp and sauté for 2 to 3 minutes. Do not overcook. Add heavy cream, lower heat to medium-low and add Parmesan cheese. Stir until thickened.

3. When pasta is done, drain thoroughly and place pasta in individual pasta bowls or plates. Ladle shrimp mixture over pasta. Garnish with chopped parsley, if desired.

Chef Jaime’s Southwest Crusted Shrimp With Cranberry Relish

1 lb. Shrimp, peeled & deveined

Grapeseed oil (enough to cover bottom of skilled to about ½ inch.)

Cranberry Relish: (Start this first, as it will need at least two hours to meld.)

1 C dried cranberries

½ C chopped cilantro

1 Red onion, finely chopped

1 can, Mandarin orange slices

2 tsp. Honey

1/3 jar orange marmalade

1 tsp. Red pepper flakes

Mix all ingredients except Mandarin orange slices. Allow relish mixture to set for 2  hours to meld flavors and soften dried cranberries.

Dry Crusting Mix:

1 tsp. Garlic powder

1 tsp. Salt

1 tsp. Paprika

1 tsp. Cracked black pepper

1 Cup Panko bread crumbs

1 Cup yellow cornmeal

1 Cup all-purpose flour

Thoroughly mix all dry ingredients in large bowl.

Egg Wash:

3 eggs

1 Tbs. Water

Gently beat eggs and water until mixed.

1. Coat shrimp with egg wash (let excess drip off) and dredge shrimp in dry crusting mix. Gently shake off excess.

2. Cook shrimp in hot oil for about 2 minutes per side, turning once. Do not overcook.

3. Drizzle cranberry relish over shrimp, or plate a dollop of relish on plate alongside of shrimp. Arrange orange slices attractively on plate.