Although the Big Game didn't bend in the Atlanta Falcons' favor this past weekend, the city still took home an impressive win, thanks to the perfect recipe for game-day party food from Georgia's very own Chef Jennifer Hill Booker.

To help at-home entertainers equip themselves with winning recipes, NBC's "Today" show held its own "Culinary Cook-Off" between rival chefs representing the two teams that faced off on the gridiron Sunday in Houston. The segment featured Booker, the renowned chef and cookbook author, as the Atlanta representative. Once the judges had finished sampling all the dishes, her Pimento Cheese-Stuffed Deviled Eggs featuring SeaPak Popcorn Shrimp reigned victorious.

"We really admire Chef Booker's approach to simple Southern cuisine and were thrilled to be included in her dish," said Megan Grinstead, Director of Marketing for SeaPak Shrimp & Seafood Co. "The honor was especially sweet because SeaPak is a Georgia-based company. We think the winning dish did a great job of highlighting the versatility of frozen seafood."

Winning Recipe: Pimento Cheese-Stuffed Deviled Eggs with Shrimp

 Up your appetizer game with Chef Booker's winning recipe for Pimento Cheese-Stuffed Deviled Eggs.

Ingredients

• 2 dozen eggs

• 1½ cups extra-sharp cheddar cheese, shredded

• 1 cup mild cheddar cheese, shredded

• 1/2 cup hickory smoked bacon, cooked and cut into quarters

• 8 ounces cream cheese, softened

• 3/4 cup mayonnaise

• 1/4 cup onion, minced

• 1 large clove garlic, minced

• 1 jar (4 ounces) diced pimentos, drained

• 1 teaspoon paprika

• 1/4 teaspoon ground cayenne pepper

• Sea salt and fresh ground black pepper, to taste

FOR GARNISH

• 1/4 cup cooked hickory smoked bacon, crumbled

• 4 scallions, green and white parts, chopped

• 1 package (20 ounces) SeaPak Popcorn Shrimp or 24 fried popcorn shrimp, prepared according to package instructions and chopped

Preparation

1. In large saucepan, place eggs in a single layer and cover with water, filling to 1½ inches of water above the eggs.

2. Heat, uncovered, over medium-high heat until water begins to boil; cover, reduce heat to low and cook for 1 minute.

3. Remove saucepan from heat and leave eggs covered for 14 minutes, then rinse eggs under cold running water for 1 minute.

4. Remove eggs from water, gently crack eggshells and carefully peel eggs under cool running water. Blot eggs dry with paper towels.

5. Slice eggs in half lengthwise and remove the yolks. Place half of the yolks into large bowl and all of the whites onto large serving platter.

6. Using the back of a dinner fork, mash egg yolks in bowl into a fine crumble.

7. Add both cheddar cheeses, 1/2 cup bacon quarters, cream cheese, mayonnaise, onion, garlic, pimentos, paprika and cayenne. Using a rubber spatula, mix all until well combined. (You can also make this filling in the bowl of a stand mixer, using the paddle attachment.)

8. Season to taste, with salt and pepper.

9. Using a spoon or piping bag, evenly scoop the deviled egg mixture into the egg whites.

10. Garnish with crispy bacon, scallions and SeaPak Popcorn Shrimp.