Kentucky Proud

Aquaculture Production

Seafood Cookoff

Publications

Kentucky Aquaculture Plan - To report to the Governor and the Legislature aquacultural policies and practices that result in the proper management, use, and marketing of the state's aquacultural industry. Also to address regulatory constraints and environmental awareness; support for and promotion of the aquaculture industry and its' products; research, extension, and education; and financial aspects of aquaculture.

KDA's Division of Aquaculture's tips for preparing local shrimp:
"Local shrimp have a sweet flavor and texture like lobster. If working with whole prawn, cook the same day as harvest. If not cooking that day, twist off the head and keep the tails whole and cold on drained ice, do not let them sit in water. And don't thaw frozen shrimp completely. Cook them while they are still slightly frozen. Freshwater shrimp cook faster than marine shrimp and should not be overcooked. Eat them while they are hot and yummy!"

Winning Recipes

Chef John Varanese's winning recipe
Winning Recipe

Chef John Varanese of Varanese Restaurant in Louisville earned the grand prize of the 2009 Great Kentucky Seafood Cook Off and will represent Kentucky at the Great American Seafood Cook Off in July in New Orleans.

Kentucky-grown paddlefish stuffed with Kentucky freshwater prawn, served over roated pablano

Chef John Varanese - Winning Recipe

Chef John Varanese's winning recipe

Chef John Varanese of Varanese Restaurant in Louisville earned the grand prize of the 2009 Great Kentucky Seafood Cook Off and will represent Kentucky at the Great American Seafood Cook Off in July in New Orleans.

Kentucky-grown paddlefish stuffed with Kentucky freshwater prawn, served over roated pablano

Serves 4

4 6-ounce. paddlefish filets
½ pound Kentucky shrimp, chopped
¼ c. onion, diced
¼ c. celery, diced
¼ c. chicken stock
2 ounces white queso, shredded
2 c. French baquette, diced
salt and pepper to taste
Garnish
Cilantro sprigs
Fried tortilla strips

In a skillet add 2 ounces oil and heat, add the onion and celery, and cook until translucent. Then add the shrimp and cook until cooked through. Add the bread and enough chicken stock until moist. Mix in the cheese and season to taste. Let cool. Place about 2 ounces of stuffing on each paddlefish filet. Roll the fish into a log shape and truss with butcher’s twine. Dredge with seasoned flour and sauté in skillet until browned on all sides. Place in 400-degree oven for about 10 minutes or until the center is warm. Cut  the string and slice. Serve over risotto and top with cilantro and chipotle sour cream. Garnish with fried tortilla strips

Tomato risotto topped with cilantro and chipotle sour cream
2 c. Aborio rice
3 c. water
1 c. tomato sauce
½ c. onion, diced
1 Pablano pepper, roasted, seeded and diced
1 tomato, diced
Cumin, chili powder salt and pepper to taste
Bring the liquid to a simmer. In a large pan, heat 2 ounces. of oil, sauté the onion, then add rice and  slightly brown. Add 1/3 of liquid, pepper and tomato, and simmer until liquid is dissolved. Repeat two more times until the liquid is dissolved.  Season with cumin, chili powder, salt and pepper.

Cilantro sour cream
½ c. sour cream
1 lime, squeezed
1tbspn. cilantro, chopped
Blend ingredients together. Salt and pepper to taste.

Chipotle sour cream
½ c. sour cream
½  lime, squeezed
½ tsp. chipotle, minced
Blend ingredients together. Salt and pepper to taste.

Close this window

Bourbon Kentucky Prawns

Bourbon Kentucky Prawns

Over Sweet Corn, Tabasco and Kenny's White Cheddar Grits with Kentucky Sorghum Barbeque Sauce and topped with Baby Spinach, Sweet Onions, and a Country Ham Hushpuppy

BOURBON SHRIMP
Kentucky fresh water prawns - 20 each
shallots, finely minced - 1 teaspoon
garlic, finely mince - 1/2 teaspoon
Woodford Reserve bourbon - 4 oz
sea salt - to taste
pepper - to taste
light olive oil - approx 1/2 cup

1. Peel and devein shrimp. Reserve shells
2. Place shrimp into a small bowl. Season with shallots, garlic, and 1 Tablespoon of bourbon and 1 teaspoon of light olive oil.
3. When ready for service heat a 10 sauté pan. Add olive oil. Add shrimp and sauté until almost cooked. Add remaining bourbon, toss and remove shrimp. Reserve warm
4. Add approximately 1 1/2 cups of barbeque sauce to pan. Add butter to sauce if desired. To plate: place approximately 1/4 cup of grits on the bottom of a plate. Carefully arrange shrimp atop grits. Place sautéed spinach and sweet onions on top of shrimp and finish with the hushpuppy over the spinach. Spoon sauce around the base of the grits and serve immediately. Garnish with fresh herbs or micro greens.

Sorghum Barbeque Sauce

shallots - 2 teaspoon
garlic - 1 teaspoon
light olive oil - 1 teaspoon
ketchup - 2 cups
worchestershire - 1/4-1/2 cup
stone ground mustard - 1 teaspoon
dry mustard - 1/2 teaspoon
sorghum - 1 1/2 cups
chili powder - 1/2 teaspoon
cumin - 1/2 teaspoon
dried thyme - 1/2 teaspoon
smoked paprika - 1 teaspoon
cider vinegar - 1/2 cup
ground corriander - 1/2 teaspoon
light chicken broth - 1-11/2 cups
black pepper - 1 teaspoon
kosher salt - to taste
unsalted butter, chilled - 1 tablespoon ( optional)

In a 2 qt. sauce pot, add olive oil and heat. Add shallot and garlic and cook until soft. Add ketchup and all dry ingredients. Mix well. Add all remaining ingredients, except the butter. Mix well. Bring to a boil. Reduce to a low simmer and cook approximately 20 to 30 minutes. Reserve for service. Butter is optional, and if being used should be blended into the sauce just before service and only to the amount of sauce needed.

Country Ham Hushpuppy

white cornmeal - 1 cup
yellow cornmeal - 1 cup
baking soda - 1/2 teaspoon
baking powder - 1 teaspoon
flour - 1/4 cup
eggs, whole large - 1 each
buttermilk - 1 cup
country ham, diced - 1 cup
chopped parsley - 2 tablespoons
water - 1/2 cup
salt - 1 teaspoon
black pepper - 1/4 teaspoon

In a medium bowl combine all dry ingredients. Add chopped parsley and country ham and mix well. Add egg, buttermilk and water. Mix thoroughly. When ready for service pre-heat fryer or oil to approximately 325 degrees. With a small spoon carefully spoon a small amount of batter into the hot oil. Allow to cook approximately 2-3 minutes, flip them over and allow to cook another 2 minutes. Remove from oil and drain on a towel. Keep warm until needed.

Corn, Tabasco, and White Cheddar Grits

yellow onion, diced - 2 teaspoon
light olive oil - 1 teaspoon
white stone ground grits - 3/4 cup
heavy whipping cream - 1 cup
light chicken broth - 1 cup
fresh corn kernels - 1/2 cup
Tabasco sauce - 1 teaspoon
salt - to taste
pepper - to taste
Kenny's white cheddar cheese - 1/2 cup

In a small pot add olive oil and heat. Add yellow onion and cook until soft. Add heavy cream and chicken broth. Bring to a boil. Season with salt and pepper. Add grits. Bring back to a boil and then reduce to a simmer. Simmer approximately 15 minutes stirring often. Add corn kernels and Tabasco sauce. Simmer for 5 for minutes. Add white cheddar cheese. Allow grits to set about 5 minutes before use. Season with salt and pepper just before serving.

Sauteed Spinach and Sweet Onions

fresh baby spinach - 1/2 Ib
sweet onion (Vidalia, candy, etc) julienne cut - 1 each ( medium)
light olive oil - 1 teaspoon
whole butter - 1 tablespoon
kosher salt - to taste
pepper - to taste

In a large sauté pan add olive oil and butter. Heat until butter is melted. Add julienne onions and cook on medium heat until lightly caramelized. Add spinach and cook until spinach is just wilted Remove, season and serve immediately.

Close this window

Seafood Cook Off

KY Paddlefish stuffed with KY shrimp served over roasted pablano and tomato risotto topped with cilantro and chipotle sour cream.

Serves 4
4 ea. 6oz. paddle fish filets
1/2 c Ky shrimp, chopped
1/4 c. Onion, diced
1/4c. Celery, diced
1/4 c. Chicken stock
2 oz. White queso, shredded
2 c. French Baquette, diced
S&P to taste
Garnish
Cilantro sprigs
Fried tortilla strips

In a skillet add 2oz. oil and heat, add the onion and celery and cook until translucent. Then add the shrimp until cooked through. Add the bread and enough chicken stock until moist. Mix in the cheese and season to taste. Let cool. Place about 2 oz. of stuffing on each paddle fish filet. Roll the fish into a log shape and truss with butcher's twine. Dredge with seasoned flour and sauté in skillet until browned on all sides. Place in 400-degree oven for about 10 minutes or until the center is warm. Cut the string and slice. Serve over risotto and top with cilantro and chipotle sour cream. Garnish with fried tortilla strips.

Risotto

2c. Aborio rice
3c. Water
1c. Tomato sauce
1/2 c. Onion, diced
1ea. Pablano pepper, roasted, seeded and diced
1ea. Tomato diced
Cumin, chili powder salt and pepper to taste
Bring the liquid to a simmer. I a large pan heat 2oz. of oil sauté the onion, then add rice and slightly brown. Add 1/3 of liquid, pepper, tomato, and simmer until liquid is dissolved. Repeat 2 more times until the liquid is dissolved. Season with cumin, chili powder, salt and pepper.

 

Cilantro sour cream

1/2 c. Sour cream
1ea. Lime, squeezed
1tbls. Cilantro, chopped
Blend ingredients together S&P to taste

 

Chipotle sour cream

1/2 c. Sour cream
1/2 ea. Lime, squeezed
1/2 tsp. Chipotle, minced
Blend ingredients together S&P to taste

Close this window

Chef Jeremy Ashby, Azur

For the Woven Shrimp

1 lb Kentucky Freshwater Prawns, peeled and deveined
1 lb Kataifi
1 recipe Ky Ale Beer Batter
3 cups vegetable oil
1/2 cup sugar
1/2cup kosher salt
3 cups water
Salt and pepper

In a large saucepot add the water, salt and sugar and bring to a boil. Remove from heat and let cool in refrigerator. Place shrimp in the water brine and soak for 8 hours and up to 12 hours. When finished, remove shrimp from brine and pat dry. Dip each shrimp individually in Ky Ale beer batter and then place on a small patch of Kataifi that has been carefully laid out. Roll the shrimp up in the kataifi to form a cocoon around each shrimp. Repeat until all the shrimo are carefully wrapped. Refridgerate shrimp until ready to cook. To cook the shrimp, heat oil in a large skillet or frying pan to 325 degrees. Drop shrimp in oil and fry several at a time for 2-3 minutes per side. The kaitafi should be golden brown and crispy. Reserve shrimp on perforated sheet or a platter with paper towel to soak up the excess oil.

For the Caviar Créme Fraische

1/2 cup créme fraische
1/4cup buttermilk
1/2tbs freshly cracked black pepper
1/4 cup lemon juice
1 oz Kentucky paddlefish caviar
Mix all ingredients together and refridgerate until ready to use

 

Avocado Mousse

2 large ripe avocados
1/4 cup extra virgin olive oil
1/2 tsp paprika
1/4 teaspoon ground clove
1/4 teaspoon ground mace
Juice of 1 lime
2 tablespoons of thyme leaves, chopped
2 tablespoons of sage leaves, chopped
2 tablespoons basil leaves, roughly chopped
2 cloves garlic chopped
Place all ingredients in a food processor and puree until smooth

Close this window