Shrimp

• 1/4 cup raw smoked bacon, chopped
• 2 large shallots, minced
• 2 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 20 jumbo Gulf shrimp (10-12 count) peeled and deveined
• 1/4 cup warm water
• 1 tablespoon fresh thyme
• 1/4 cup sliced green onions
• 1 cup roasted shiitake mushrooms
• 1/2 stick butter, room temperature

Grits

• 2 cups water
• 2 cups whole milk
• 1 stick salted butter
• 1½ cups stone ground grits
• salt and freshly ground pepper to taste

Gulf Shrimp and Grits

Click for video of Chef Devillier preparing the dish.

Flounder

• 4 Gulf flounder fillets, about 1/4 pound each
• 1/2 stick butter
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped yellow onion
• 1 cup fresh Louisiana lump crabmeat
• 1/8 teaspoon Worcestershire sauce
• 1/8 teaspoon Louisiana Original Hot Sauce
• 1/8 teaspoon Cajun Injector Cajun Shake
• salt to taste
• 1 egg
• 1 tablespoon mayonnaise
• 1/3 cup bread crumbs
• 1/4 teaspoon paprika
• 2 teaspoons freshly chopped parsley 

Mornay Sauce

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk, heated but not boiled
• 1/2 cup grated gruyere cheese
• 2 egg yolks, slightly beaten
• salt and pepper to taste
• 1/4 teaspoon nutmeg 

Crabmeat Stuffed Gulf Flounder with Mornay Sauce

Click for Video of Cooking Demonstration