Great American Seafood Cook-Off 2008

presented by the
Louisiana Seafood Promotion
and Marketing Board

Alabama - Zach Compton

Compton grew up in Atlanta but now lives in Orange Beach, Al. Compton comes from a family of ten kids and has been cooking his entire life and loves what he does. As a child, Compton remembers learning the basics from his grandmothers and enjoying his mother’s cooking. After high school Compton went to Austin, TX. Where he studied at Texas Culinary Academy, A Le Cordon Bleu program. Three years ago, Compton moved to Orange Beach shortly after finishing school and started working at Geno’s Fresh Catch Grille. Chef Geno is the executive chef and Compton’s mentor. Compton and Geno competed in and won the Zatarain’s National shrimp Festival Competition in 2008. He hopes to continue his studying with Geno and see where the road takes him and hopes that this competition will open some new avenues for him.

Competition Recipe
Alabama Shrimp and Grits
(This recipe is for one person)

Ingredients

7 16/20 Gulf White Shrimp
1 tablespoon clarified butter
¼ cup smoked sausage cut on the bias
¼ cup Tasso ham diced
¼ cup fresh diced tomatoes
1/8 cup fresh chives
2 tablespoons fresh chopped garlic
1 tablespoon blackening seasoning
¼ white wine………Chardonnay
2 tablespoons of your favorite hot sauce
1/8 cup chicken stock
1/8 cup whole fresh butter

Cooking Method

Sauté sausage, tasso, tomatoes, green onions, garlic, shrimp and all seasonings, Deglaze pan with wine and chicken stock, add hot sauce. Serve over fresh, hot stone ground Fontina cheese grits, and fresh French Bread.