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1
Place 1 tablespoon oil on a heated saute pan, add green peppers and garlic, cook for 30 seconds stirring constantly.
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2
Add shrimp and cook for 1 to 2 minutes until shrimp is pink.
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3
Drain excess liquid and place cooked shrimp, peppers and garlic in a medium mixing bowl.
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4
Add crabmeat, mayonnaise, mustard, lemon juice, egg and blackening spice to the mixing bowl and combine.
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5
Gradually add breadcrumbs until bound together.
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6
Form shrimp mixture into 2-ounce cakes.
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7
Saute cakes in 2 tablespoons of hot oil for 2 to 3 minutes on each side over medium heat.
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8
Place all ingredients in saucepan and cook over medium heat until thick.
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9
Combine all ingredients together and marinate for 30 minutes.
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10
Combine all ingredients together and mix.
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11
Remove shrimp from egg mixture and dredge in seasoned flour mix.
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12
Deep fry in 350 degree F hot oil for 30 to 45 seconds.
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13
Combine ingredients together and place in plastic squirt bottle.
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14
Render bacon in saucepot until crispy.
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15
Add garlic to pot and saute for 20 to 30 seconds.
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16
Add milk, cream and butter, bring to boil.
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17
Add grits and stir.
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18
Turn heat to medium and cook for 10 minutes, stirring often.
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19
If grits become too thick, add milk to thin it out.
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20
Season, to taste, with salt and pepper.
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21
Place 2 ounces of grits in small souffle dish or other small dish.
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22
Place in center of plate.
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23
Place the shrimp cake beside grits and spoon 1 tablespoon onion marmalade on cake.
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24
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.
