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Vermilion Bay Sweet Takes Third Place In Delcambre Shrimp Festival Cook-Off

The Delcambre Shrimp Festival may have come and gone, but the community of Delcambre is still talking about the amazing pallet-pleasing entries in this year’s annual Shrimp Cook-Off.  And with Delcambre’s own local brand of Vermilion Bay Sweet’s fresh, wild-caught shrimp being utilized in one of the top three winning dishes, marketing for the brand keeps getting bigger and more recognized by both local residents and visitors alike.

Amongst 12 teams and 15 entries in this year’s event, Delcambre natives and shrimp cook-off contestants, Ches and Tammy Gordon, sealed a third place victory using Vermilion Bay Sweet shrimp in their mouthwatering Coconut Shrimp and Pina Colada Sauce dish.  Tammy, who works with the Port’s Community Relations Department, had this to say about the award-winning sauce, “There’s a little Malibu rum in it,” adding “This is South Louisiana.”

First place winners were two-time reigning champions, Team Country Drive, who held onto their seat with one of three entered dishes, Grilled Shrimp Tacos, beating out the rest of the competition.  Second place finishers was Quality Sports with their tasty Shrimp Kabobs.  Other entries included a variety of flavorful shrimp dishes such as Thai shrimp, shrimp campechana, shrimp omelet, a tropical shrimp salad, shrimp fettuccine, as well as “secret shrimp”, amongst other amazing entries.

With the passing of each year’s Festival getting bigger and better, and more talented cooks entering the annual cook-off, Vermilion Bay Sweet products are expecting to make an even greater public appearance next year.  Kudos to Vermilion Bay Sweet and everyone involved in making the local brand such a success.  And a special and well-deserved shout out to third place winners, Ches and Tammy Gordon, for serving up a taste of Vermilion Bay Sweet. 

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