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Wild Georgia Shrimp and Crab Cake with Pearl Onion Marmalade, Wild Georgia Shrimp, Chili Sour Cream, Bacon and Garlic Grits - vegetable oil

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vegetable oil green pepper clove garlic shrimp lump crabmeat mayonnaise mustard lemon juice egg blackening spice bread crumbs onions sherry vinegar white wine sugar ketchup golden raisins bay leaf thyme tarragon salt black pepper vegetable oil chicken stock shrimp egg salt black pepper garlic dill weed celery chipolte sauce flour cornmeal salt black pepper garlic dill weed celery cayenne pepper sour cream chili sauce bacon clove garlic milk heavy cream butter grits salt
Viewed: 59 - Published at: 8 years ago

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

Method

  • Place 1 tablespoon oil on a heated saute pan, add green peppers and garlic, cook for 30 seconds stirring constantly.
  • Add shrimp and cook for 1 to 2 minutes until shrimp is pink.
  • Drain excess liquid and place cooked shrimp, peppers and garlic in a medium mixing bowl.
  • Add crabmeat, mayonnaise, mustard, lemon juice, egg and blackening spice to the mixing bowl and combine.
  • Gradually add breadcrumbs until bound together.
  • Form shrimp mixture into 2-ounce cakes.
  • Saute cakes in 2 tablespoons of hot oil for 2 to 3 minutes on each side over medium heat.
  • Place all ingredients in saucepan and cook over medium heat until thick.
  • Combine all ingredients together and marinate for 30 minutes.
  • Combine all ingredients together and mix.
  • Remove shrimp from egg mixture and dredge in seasoned flour mix.
  • Deep fry in 350 degree F hot oil for 30 to 45 seconds.
  • Combine ingredients together and place in plastic squirt bottle.
  • Render bacon in saucepot until crispy.
  • Add garlic to pot and saute for 20 to 30 seconds.
  • Add milk, cream and butter, bring to boil.
  • Add grits and stir.
  • Turn heat to medium and cook for 10 minutes, stirring often.
  • If grits become too thick, add milk to thin it out.
  • Season, to taste, with salt and pepper.
  • Place 2 ounces of grits in small souffle dish or other small dish.
  • Place in center of plate.
  • Place the shrimp cake beside grits and spoon 1 tablespoon onion marmalade on cake.
  • On other side of grits place 1 fried shrimp, using the squirt bottle of chili sour cream, place 5 small dots of sour cream on the plate.

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