Recipe courtesy of Kathy Cary and Drew Nieporent

Sauteed Shrimp with Peppers, Spicy Peach Chutney and Cheese Grit Cakes

  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 1 hr 30 min
  • Cook: 1 hr
  • Yield: 6 servings
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Ingredients

Peach Chutney:

5 cups water

4 cups apple cider vinegar

1 1/2 ounces from a container of Dole Orchard Peach frozen concentrate

1 tablespoon ground cloves

1 tablespoon diced fresh garlic

3 tablespoons fresh chopped ginger

Salt

1/4 cup brown sugar

2/3 cup seeded, minced fresh jalapeno peppers

3 cups chopped onion

2 cups dried cherries, diced

5 fresh peaches, peeled, pitted and diced

2 tablespoons cold water

2 tablespoons cornstarch

Grit Cakes:

4 cups water

1/2 teaspoon salt

1 cup grits

4 tablespoons butter

1/4 pound sharp Cheddar cheese

Cayenne pepper

1 egg, beaten

Coating

Flour

2 beaten eggs

Bread crumbs

Finishing:

Butter or olive oil for sauteing

Sauteed Shrimp with Peppers:

1 diced red pepper

1 diced yellow pepper

Olive oil

18 shrimp, peeled, deveined, tails on

2 tablespoons fresh cilantro

Directions

  1. For the chutney: Mix water, cider vinegar, peach juice concentrate, ground cloves, garlic, ginger, salt to taste,sugar, jalapeno peppers and onion in a large saucepan. Simmer uncovered for 30 minutes. It will be liquid. Add cherries and peaches and simmer 15 minutes more to plump up the cherries and cook the peaches. Mix cold water and cornstarch and stir into chutney. Cook, stirring, about 30 seconds. You may want to add more cornstarch water if you prefer a thicker product.
  2. For the grit cakes: Boil water and add salt. Slowly stir in grits. Cook until thick. Remove from heat and add butter, cheese, cayenne and beaten egg. Set aside to cool slightly, then refrigerate. When the mixture is cold, form into patties about 4-inches across and 1inch thick. Place flour on a wide plate, eggs in another plate and crumbs in another plate. Dip patties first into flour, then into eggs, then cover with bread crumbs. Chill 30 minutes or up to overnight. Heat butter or olive oil in a saucepan and saute grit cakes until golden brown on both sides.
  3. For the shrimp: Saute peppers in olive oil until tender and set aside. Add shrimp and saute just until cooked through.
  4. Place a ladle of warmed chutney on a plate. Place grit cake in the middle. Arrange the shrimp around and sprinkle with peppers and cilantro.
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