Guy Harvey Magazine

WIN 2017

Guy Harvey Magazine is focused on fishing, boating, scuba diving, and marine conservation. Portfolios from the world's best fishing photographers, articles on gear, travel, tournaments, apparel, lifestyle, seafood recipes, sustainable fisheries.

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Page 77 of 83

78 | Alex Eaton THE MANSHIP WOOD FIRED KITCHEN JACKSON, MISSISSIPPI Though a few hours from the coast, the city of Jackson is still home to great seafood, thanks in part to dedicated chefs such as Alex Eaton. In fact, Eaton holds the distinction of King of American Seafood. The lofty title was bestowed on the Mississippi native for winning the 2016 Great American Seafood Cookoff in nearby New Orleans. It was familiar territory for Eaton, who graduated from culinary school and spent time in several New Orleans kitchens, including that of well-known Chef John Besh. But after honing his skills, Eaton returned to the Jackson area to open a Table 100 in Flowood and then, more recently, the Manship Wood Fired Kitchen. "Our concept is the wood fired grill," says Eaton. "On top of the grill is a rotisserie that we do all our meat on—chicken, pork shoulder, lamb. We also grill steaks and shrimp, and do all kinds of whole fish and wood fired oysters." "Jackson is very seafood intense...people crave it. And a lot of places do southern cooking, but this is more of a Mediterranean feel. I'm a Lebanese American, so we decided to mix Mediterranean cooking with southern roots. It's cooking with a high heat, and we finish things with olive oils and vinegars and salts, as opposed to using a lot of butter. This is much cleaner." Another of Eaton's seafood strategies, especially when it comes to fish, is to use as much of the animal as possible. "I order it whole and break it down to try and use it all," he says, noting that he won the Great American Seafood Cookoff cooking red snapper collar (throat) and creating a broth using the fish bones. "I don't think it's something most home cooks try, so it was fun to have the crowd watch and see what it's like." Jackson Shrimp with Comeback Sauce 3 lbs Head-on Gulf shrimp ¾ C Powdered shrimp boil (Zatarain's) 5 tbsp Salt 2 gal Water 3 Lemon 2 Bay leaf Preparation Bring everything except the shrimp to a boil and let simmer for 45 minutes. Taste and make sure the liquid is slightly less salty than the ocean. Bring pot back to a rolling boil and add shrimp. Once the shrimp come back to a boil, cut the pot off and ice the water. Depending on desired spice, let shrimp soak for 3–10 minutes. Remove from the water and serve with comeback sauce. Cooking tip: If your shrimp are shaped like a "C," it means they're cooked. If they are shaped like an "O" it means overcooked. Comeback Sauce 1.5 C Mayo 1 C Diced yellow onion 3 oz Vegetable oil 6 tbsp Chili sauce 1.5 oz Ketchup 2 tbsp Worcestershire 2 tbsp Crystal's hot sauce 3 tsp Yellow mustard 3 tsp Lemon juice 3 tsp Garlic 3 tsp Fresh black pepper 1 tsp Paprika or smoked paprika Preparation Combine all ingredients in a food processor and blend until smooth.

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