Recipe: Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce
How'd you come up with the recipe? I created this recipe after seeing a recipe in the LA Times. I prepared the original recipe and it was delicious, but I later lightened it by omitting the deep-frying, and added one of my favorite sauces. (Instead of frying the shrimp, Karen used panko --Japanese breadcrumbs--to provide crunch.)
What the judge said about her recipe: It was unique, flavorful, and easily reproducible for a home cook. "We felt like the shrimp recipe was the hands-down winner because of the nice presentation, layers of flavor, uncomplicated recipe method, and its uniqueness," says head judge Julianna Grimes Bottcher.
When did you become interested in cooking? It began during college; I was living on my own for the first time, and working in a small restaurant that specialized in fresh, local seafood. The owners grew herbs and salad greens on the rooftop and were serious wine collectors; I think my palate was awakened there. I started reading cookbooks and staging dinner parties for my friends, and slowly food and cooking became a focal point in my life.
Overall, what did you think about the cook-off? I was very excited about the prospect of visiting the Cooking Light test kitchens and participating in the contest; however, the day before I was due to travel to Birmingham, I was glued to the Weather Channel and the internet - I was tracking the projected path of Hurricane Katrina and it looked like it was going to slam right into coastal Alabama before making its way north to Birmingham. I thought for sure the whole event would be cancelled, but when I called Ellen Carroll (the Cooking Light contest coordinator) she assured me that everything was still on. I'm not the best flyer in the best circumstances, so I was a bit nervous about my flight. It turned out fine; I arrived in Birmingham just hours before strong tropical winds began downing trees and power lines. We eventually lost power at our hotel, which proved interesting the following morning as we all were readying for the cookoff. Ellen and her team seemed unflappable; power was on at the Southern Progress building and we were all set to start cooking.
I was impressed by the warmth and hospitality extended to us by all of the Cooking Light staff - they made us feel comfortable and calm in the midst of the chaotic weather.
Cooking in the homey environment of the test kitchens was wonderful; I didn't feel at all nervous. Again, I credit the assistance of the test kitchen staff for creating an organized, stress free atmosphere, and also the other contestants who were a fun, friendly group to hang out and cook with!
Any advice to those thinking about entering a recipe contest? I suggest following your instincts; cook what you love to eat, and at the same time think about how to add more flavor with bold accents such as spices and fresh herbs. Keep up with what's new in food by reading cookbooks and magazines, and go out for lunch once in a while at the trendiest new restaurant in town.
With the prize money: We plan on redecorating the living room so guests will have a place to gather—aside from the kitchen. For the active vacation, we're considering a trip to Rosemary Beach, Florida, where the kids can swim and the grown-ups can hike, run, and relax.
