Recipe courtesy of Tim Thomas
2 hr
45 min
8 servings


Wild Georgia Shrimp and Crab Cake:
Pearl Onion Marmalade:
Fried Shrimp Marinade:
Fried Shrimp Breading:
Chili Sour Cream:
Bacon and Garlic Grits:


Wild Georgia Shrimp and Crab Cake:

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.

Pearl Onion Marmalade:

Place all ingredients in saucepan and cook over medium heat until thick.

Fried Shrimp Marinade:

Combine all ingredients together and marinate for 30 minutes.

Fried Shrimp Breading:

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.

Chili Sour Cream:

Combine ingredients together and place in plastic squirt bottle.

Bacon and Garlic Grits:

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.

Cook's Note

To serve: 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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.


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