'Cajun-style' shrimp and grits recipe wins Joe Barnett Jekyll Island honors

Bryan, Joe, and Debbie Barnett cooked the best shrimp and grits at the Wild Georgia Shrimp Festival.

Joe Barnett Jr. of Washington captured top honors in the amateur Shrimp and Grits Cook-off event held at the inaugural Wild Georgia Shrimp Festival held at Jekyll Island Septmeber 15-17. His signature recipe for "Cajun Style" shrimp and grits was first place winner in the contest as was prepared with the assistance of his wife, Debbie, and son, Bryan.

Set amid Jekyll Island's picturesque Historic District, the festival was sponsored by the Jekyll Island Authority and the Georgia Shrimp Association and was considered to be an overwhelming success, attracting more than 13,000 visitors. The event featured a weekend full of entertainment, food and activities for people of all ages, including live entertainment from Atlanta's Cigar Store Indians, the Bigoawg and Paul Show as well as several local bands; an arts and crafts and antiques and collectibles market; a "Family Fun Zone" featuring inflatables, a rock wall, face painting, crafts, and more; an "open-boat" tour on board UGA Marine Extension Service's shrimp boat "The Georgia Bulldog;" chef demonstrations; and shrimp-eating contests for all ages.

A first of its kind in the nation and pairing two Southern favorites - shrimp and grits - amateur and professional chefs from throughout the region showed off their culinary skills by preparing their favorite secret recipes in the signature Shrimp and Grits Cook-off events held on Saturday (for amateur competitors) and on Sunday (for professional chefs).

Competitors in the amateur Shrimp & Grits Cook-off event were judged by a panel of five professional judges and three consumer judges. Professional judges included Daniel Dickerson, vice president of operations and general manager of Latitude 31, the "Rah" Bar, and Café on the Wharf, Jekyll Island; Dan Macdonald, food editor of The Florida Times-Union, Jacksonville, Florida; Jennifer Beale, "Good Morning" host, WJCL-TV, Savannah; Abigail Hutchinson, executive chef, The Jekyll Island Club Hotel; and Andrew Harold "Speedy" Tostensen III, master shrimper, of Brunswick, Georgia.

Competitors were provided with a work table, portable propane gas cook-top, shrimp, and grits. Their dishes, prepared in a strict two-hour timed event, were judged on taste, execution of skills, ease of preparation, and presentation.

Competition in the amateur event was very strong indeed. Some of the teams had extensive first-hand "training," having competed in similar events across the South. The finished products (and their displays) were beautiful. It was amazing to see the different teams' interpretations of their recipe - soups and chowders, shrimp and vegetable kabobs, sushi, and so many variations of shrimp and grits. Any recipe was allowed, as long as shrimp and grits were included as ingredients.

Jimmy and Betsy Barnett attended this year's festival as well, to support "Team Barnett" and to sample the many tasty dishes prepared with wild Georgia shrimp.

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