Georgia Wild Shrimp & Grits

Originally running on Good Morning! on May 21st, this has been one of our most commonly requested recipes. Keep checking as we add more of the recipes you've asked for to Steph and the Chefs!

Georgia Wild Shrimp & Grits
Ingredients
30 oz Wild Georgia Shrimp, peeled, deveined, washed, small dice
8 oz Andouille sausage, small dice
8 oz Parmesan cheese, grated
15 oz Vidalia Sweet Onions, small dice
3 oz Garlic, minced
24 oz Polenta
3 qt. Chicken Stock
4 oz Honey
1 # Whole Butter
To taste: Salt & Pepper
Procedure
1. In Tilt Kettle, melt butter on high
2. Sauté Onion, garlic & Andouille
3. Add Stock & Bring to Boil
4. Add polenta SLOWLY, whipping constantly, so no lumps
5. Add shrimp & cheese and stir
6. Season with S&P, slightly over seasoned (fridge takes away some flavor)
7. Line 1/2 sheet tray with parchment and pour mix over tray when cooked
8. Smooth out with rubber spatula and chill
9. Pop out of tray
10. Cut into triangles,
11. Line each layer with parchment to prevent sticking
12. Reserve for service
13. Before Frying, dust in Flour & Fry at 350 Degrees,
14. Serve IMMEDIATELY.

Crabcake (Aired May 14th)

CRABCAKE
4 C Mayo
2 Lb. Jumbo lump crabmeat
2 Bu. Green onions, minced
3 Sl. Ritz crackers, crushed roughly
1 C Japanese Bread Crumbs
1½ oz Lemon juice
To taste S & P


PROCEDURE- Combine all ingredients in a mixing bowl and fold together with rubber spatula, being careful not to break up the lumps, this is a gentle process
- Weigh out to 6 oz. Patties with deli paper between each cake, reserve for service
- Makes 11 cakes