Mouth watering isn’t it? This is a Texas Gulf Shrimp (over hominy cakes with heirloom tomato relish drizzled with prickly pear gastrique.) This is a recipe from Chef Mark Holley of
and it is a winning recipe for the 2008 Great American Seafood cook off.
I like this recipe because there’s tomato in it. I always love to blend tomatoes in my cooking and it sure adds a pleasing taste to the food. Not only that, it is also good for the body. It has lots of Vitamin C and phytochemicals that helps fight cancer. One thing I also like about this recipe is that it is really a complete healthy meal. It has hominy (dried corn) cakes, which has lots of fibers and a good source for carbohydrates. The thick sauce from the prickly pear makes this dish more appetizing. Another thing that is very interesting about this recipe is that it uses domestic seafood. Meaning to say, the shrimp used here is fresh. It’s really good to use domestic seafood because you can be very sure that it is fresh and you will have the best mouth-watering dish prepared.
I would love to try this recipe for my husband. I’m sure he will love this. As I looked at the recipe, it seems a little bit complex to prepare this dish, but I guess the effort is worth it.
If you’re interested about the recipe, you can download it at http://www.greatamericanseafoodcookoff.com You ca also get a chance to see other winning recipes and vote for the recipe that you like. By voting, you will have a chance to win a trip to
. Cast your votes now and win! This is one yummy experience to have! New Orleans