Embark on a culinary journey to the coastal flavors of Georgia with a dish that elegantly combines the bounty of the sea and the comforting richness of the land. This recipe for Wild Georgia Shrimp and Crab Cake with Pearl Onion Marmalade, accompanied by Wild Georgia Shrimp, Chili Sour Cream, and Bacon and Garlic Grits, is a symphony of textures and tastes. From the delicate sweetness of the wild-caught seafood to the savory depth of the grits and the bright, surprising notes of the marmalade and chili sour cream, this dish promises a truly memorable dining experience. While the preparation involves several components, the result is a sophisticated and deeply satisfying plate that showcases the best of Southern-inspired cuisine.
Recipe Details
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Level: Intermediate (This suggests the recipe requires some cooking experience or familiarity with various techniques).
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Total Time: 2 hours (This is the estimated overall time from start to finish, including all stages).
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Preparation Time: 45 minutes (This refers to the time needed for tasks like chopping, measuring, and mixing ingredients before cooking begins).
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Inactive Time: 30 minutes (This indicates a period where the recipe requires no active work, such as marinating).
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Cook Time: 45 minutes (This is the estimated time spent actively cooking the various components of the dish).
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Yield: 8 servings (This recipe is designed to produce enough finished food to serve eight individuals).
Ingredients
Wild Georgia Shrimp and Crab Cake:
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Vegetable Oil: 1 tablespoon, plus an additional 2 tablespoons specifically for sautéing.
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Green Pepper: Half (1/2) of a green pepper, finely diced.
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Garlic: One (1) clove, minced.
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Wild Georgia Shrimp: 14 ounces, peeled, de-veined, and cut into small, rough dice.
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Lump Crabmeat: 4 ounces.
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Mayonnaise: Half (1/2) a cup.
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Dijon Mustard: One (1) tablespoon.
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Lemon Juice: One (1) tablespoon.
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Egg: One (1).
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Blackening Spice: One and a half (1 1/2) tablespoons.
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Bread Crumbs: One to two (1 to 2) cups.
Pearl Onion Marmalade:
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Frozen Pearl Onions: One (1) pound.
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Sherry Vinegar: One-third (1/3) cup.
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White Wine: One-third (1/3) cup.
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Sugar: Half (1/2) cup.
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Ketchup: Two (2) tablespoons.
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Golden Raisins: Quarter (1/4) cup.
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Bay Leaf: One (1).
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Dried Thyme: One-eighth (1/8) teaspoon.
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Dried Tarragon: Quarter (1/4) teaspoon.
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Salt: One (1) teaspoon.
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Black Pepper: Quarter (1/4) teaspoon.
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Vegetable Oil: Two (2) tablespoons.
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Chicken Stock: One (1) cup.
Fried Shrimp Marinade:
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Wild Georgia Shrimp: Eight (8), peeled and deveined.
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Egg: One (1).
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Salt: Quarter (1/4) teaspoon.
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Black Pepper: One-eighth (1/8) teaspoon.
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Granulated Garlic: One-eighth (1/8) teaspoon.
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Dill Weed: One-eighth (1/8) teaspoon.
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Celery Seed: One-eighth (1/8) teaspoon.
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Chipotle Sauce: One-eighth (1/8) teaspoon (Tabasco is recommended).
Fried Shrimp Breading:
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All-Purpose Flour: One (1) cup.
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Cornmeal: Quarter (1/4) cup.
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Salt: One (1) teaspoon.
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Black Pepper: Half (1/2) teaspoon.
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Granulated Garlic: Half (1/2) teaspoon.
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Dill Weed: Half (1/2) teaspoon.
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Celery Seed: Half (1/2) teaspoon.
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Cayenne Pepper: Half (1/2) teaspoon.
Chili Sour Cream:
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Sour Cream: One (1) cup.
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Chili Sauce: One (1) tablespoon (Sriracha is recommended).
Bacon and Garlic Grits:
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Smoked Bacon: Two (2) strips, small dice.
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Garlic: Three (3) cloves, minced.
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Milk: Two (2) cups.
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Heavy Cream: Two (2) cups.
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Whole Butter: Quarter (1/4) cup.
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Grits: One (1) cup.
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Salt and Pepper: To taste.
Directions
Wild Georgia Shrimp and Crab Cake:
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Heat 1 tablespoon of vegetable oil in a sauté pan over medium heat.
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Add the finely diced green peppers and minced garlic to the hot oil.
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Cook for 30 seconds, stirring continuously.
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Add the small, rough-diced wild Georgia shrimp to the pan.
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Cook for 1 to 2 minutes, or until the shrimp turn pink.
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Carefully drain any excess liquid from the pan.
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Transfer the cooked shrimp, peppers, and garlic to a medium-sized mixing bowl.
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Add the lump crabmeat, mayonnaise, Dijon mustard, lemon juice, egg, and blackening spice to the mixing bowl.
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Combine all the ingredients in the bowl thoroughly.
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Gradually add the breadcrumbs to the mixture, mixing until the ingredients are bound together and the mixture holds its shape.
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Form the shrimp and crab mixture into cakes, with each cake weighing approximately 2 ounces.
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Heat the remaining 2 tablespoons of vegetable oil in a hot sauté pan over medium heat.
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Carefully place the formed cakes into the hot oil.
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Sauté the cakes for 2 to 3 minutes on each side, until golden brown and heated through.
Pearl Onion Marmalade:
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Place all the listed ingredients for the Pearl Onion Marmalade into a saucepan.
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Cook the mixture over medium heat, stirring occasionally, until it thickens to a marmalade consistency.
Fried Shrimp Marinade:
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In a bowl, combine all the ingredients listed for the Fried Shrimp Marinade.
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Add the peeled and deveined wild Georgia shrimp to the marinade mixture.
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Allow the shrimp to marinate for 30 minutes.
Fried Shrimp Breading:
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In a separate bowl, combine all the ingredients listed for the Fried Shrimp Breading and mix them together thoroughly to create a seasoned flour mix.
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Remove the marinated shrimp from the egg mixture, allowing any excess marinade to drip off.
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Dredge each shrimp in the seasoned flour mix, ensuring it is fully coated.
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Heat oil in a deep fryer or large pot to 350 degrees Fahrenheit (175 degrees Celsius).
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Carefully deep fry the breaded shrimp in the hot oil for 30 to 45 seconds, or until golden brown and cooked through.
Chili Sour Cream:
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In a bowl, combine the sour cream and chili sauce.
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Mix until well combined and smooth.
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Transfer the mixture into a plastic squirt bottle for easy plating.
Bacon and Garlic Grits:
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Place the small-diced smoked bacon in a saucepot.
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Render the bacon over medium heat until it is crispy.
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Add the minced garlic to the pot with the rendered bacon fat.
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Sauté the garlic for 20 to 30 seconds, being careful not to burn it.
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Add the milk, heavy cream, and whole butter to the pot.
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Bring the mixture to a boil over medium-high heat.
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Once boiling, add the grits and stir continuously to prevent clumping.
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Reduce the heat to medium and continue to cook for 10 minutes, stirring often.
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If the grits become too thick during cooking, add additional milk, a little at a time, to achieve the desired consistency.
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Season the grits to taste with salt and pepper.
Cook’s Note (Serving Suggestion):
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To serve, place 2 ounces of the prepared bacon and garlic grits in a small souffle dish or other small serving dish.
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Carefully place the dish of grits in the center of the plate.
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Place one of the cooked shrimp and crab cakes beside the dish of grits.
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Spoon approximately 1 tablespoon of the pearl onion marmalade onto the top of the shrimp and crab cake.
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On the other side of the grits, place one of the fried shrimp.
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Using the plastic squirt bottle filled with chili sour cream, place five small dots of sour cream decoratively on the plate around the other components.
Important Note: This recipe was provided by a viewer or guest of a show and has not been tested for home use by a professional.
Bringing together the distinct elements of Wild Georgia Shrimp and Crab Cake, Pearl Onion Marmalade, Wild Georgia Shrimp, Chili Sour Cream, and Bacon and Garlic Grits creates a harmonious and complex dish that is both impressive and deeply flavorful. The careful preparation of each component contributes to a final plate that is rich in tradition yet offers exciting modern twists. Whether you’re looking to impress guests or simply indulge in a truly special meal, this recipe provides a rewarding challenge and a delicious outcome. Savor the layers of flavor and the interplay of textures – a true celebration of coastal ingredients and Southern culinary artistry.