Sauteed shrimp with peppers, spicy peach chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Water |
| 4 | cups | Apple cider vinegar |
| 1½ | ounce | From a container of Dole Orchard Peach |
| ; frozen concentrate | ||
| 1 | tablespoon | Ground cloves |
| 1 | tablespoon | Diced fresh garlic |
| 3 | tablespoons | Fresh chopped ginger |
| Salt | ||
| ¼ | cup | Brown sugar |
| ⅔ | 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 |
| 4 | cups | Water |
| ½ | teaspoon | Salt |
| 1 | cup | Grits |
| 4 | tablespoons | Butter |
| ¼ | pounds | Sharp cheddar cheese |
| Cayenne pepper | ||
| 1 | Egg; beaten | |
| Coating | ||
| Flour | ||
| 2 | Beaten eggs | |
| Bread crumbs | ||
| Butter or olive oil for sauteing | ||
| 1 | Diced red pepper | |
| 1 | Diced yellow pepper | |
| Olive oil | ||
| 18 | Shrimp; peeled, deveined, | |
| ; tails on | ||
| 2 | tablespoons | Fresh cilanto |
Directions
PEACH CHUTNEY
GRIT CAKES
FINISHING
SAUTEED SHRIMP WITH PEPPERS
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.
Yield: 4 cups
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.
Yield: 6 grit cakes
Sauteed Shrimp with Peppers:
Saute peppers in olive oil until tender and set aside. Add shrimp and saute just until cooked through.
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.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9433 - KATHY CARY/DREW NIEPORENT Converted by MM_Buster v2.0l.