Wild Georgia Shrimp and Crab Cake with Pearl Onion Marmalade, Wild Georgia Shrimp, Chili Sour Cream, Bacon and Garlic Grits
INGREDIENTS
•
1 tablespoon vegetable oil, plus 2 tablespoons for sauteing
•
1/2 green pepper, finely diced
•
1 clove garlic, minced
•
14 ounces wild Georgia shrimp, peeled, de-veined, small, rough dice
•
4 ounces lump crabmeat
•
1/2 cup mayonnaise
•
1 tablespoon Dijon mustard
•
1 tablespoon lemon juice
•
1 egg
•
1 1/2 tablespoons blackening spice
•
1 to 2 cups bread crumbs
•
1 pound frozen pearl onions
•
1/3 cup sherry vinegar
•
1/3 cup white wine
•
1/2 cup sugar
•
2 tablespoons ketchup
•
1/4 cup golden raisins
•
1 bay leaf
•
1/8 teaspoon dried thyme
•
1/4 teaspoon dried tarragon
•
1 teaspoon salt
•
1/4 teaspoon black pepper
•
2 tablespoons vegetable oil
•
1 cup chicken stock
•
8 wild Georgia shrimp, peeled and deveined
•
1 egg
•
1/4 teaspoon salt
•
1/8 teaspoon black pepper
•
1/8 teaspoon granulated garlic
•
1/8 teaspoon dill weed
•
1/8 teaspoon celery seed
•
1/8 teaspoon chipolte sauce (Recommended: Tabasco)
•
1 cup all-purpose flour
•
1/4 cup cornmeal
•
1 teaspoon salt
•
1/2 teaspoon black pepper
•
1/2 teaspoon granulated garlic
•
1/2 teaspoon dill weed
•
1/2 teaspoon celery seed
•
1/2 teaspoon cayenne pepper
•
1 cup sour cream
•
1 tablespoon chili sauce (recommended: Srirachi)
•
2 strips smoked bacon, small dice
•
3 clove garlic, minced
•
2 cups milk
•
2 cups heavy cream
•
1/4 cup whole butter
•
1 cup grits
•
Salt and pepper
Comments & Reviews
Just A Pinch Sweepstakes