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Ingredients Jump to Instructions ↓

  1. 1 tbsp vegetable oil, plus

  2. 2 tbsps for sauteing

  3. 1/2; green pepper, finely diced

  4. 1 clove garlic, minced

  5. 400 g wild Georgia prawn, peeled, de-veined, small, rough dice

  6. 115 g lump crabmeat

  7. 115 g mayonnaise

  8. 1 tbsp Dijon mustard

  9. 1 tbsp lemon juice

  10. 11/2; tbsps blackening spice

  11. 225 to 450 g bread crumbs

  12. 450 g frozen pearl onions

  13. 70 ml sherry vinegar

  14. 70 ml white wine

  15. 115 g sugar

  16. 2 tbsps ketchup

  17. 56 g golden raisins

  18. 1 bay leaf

  19. 1/8 tsp dried thyme

  20. 1/4; tsp dried tarragon

  21. 1/4; tsp black pepper

  22. 2 tbsps vegetable oil

  23. 225 ml chicken stock

  24. 8 wild Georgia prawn, peeled and deveined

  25. 1 egg

  26. 1/4; tsp salt

  27. 1/8 tsp black pepper

  28. 1/8 tsp granulated garlic

  29. 1/8 tsp dill weed

  30. 1/8 tsp celery seed

  31. 1/8 tsp Tabasco sauce

  32. 225 g plain flour

  33. 56 g polenta

  34. 1 tsp salt

  35. 1/2; tsp black pepper

  36. 1/2; tsp granulated garlic

  37. 1/2; tsp dill weed

  38. 1/2; tsp celery seed

  39. 1/2; tsp cayenne pepper

  40. 225 g sour cream

  41. 1 tbsp chilli sauce

  42. 2 strips smoked bacon, small dice

  43. 3 cloves garlic, minced

  44. 450 ml milk

  45. 450 ml double cream

  46. 56 g whole butter

  47. 225 g polenta

  48. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Wild Georgia shrimp and crab cake with pearl onion marmalade, wild Georgia shrimp, chilli sour cream, bacon and garlic polenta 1) For the 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 56 g cakes. Saute cakes in 2 tablespoons of hot oil for 2 to 3 minutes on each side over medium heat.

  2. For the pearl onion marmalade: place all ingredients in saucepan and cook over medium heat until thick.

  3. For the fried shrimp marinade: combine all ingredients together and marinate for 30 minutes.

  4. For the fried shrimp breading: combine all ingredients together and mix. Remove shrimp from egg mixture and dredge in seasoned flour mix. Deep fry in 180 degrees C hot oil for 30 to 45 seconds.

  5. For the chilli sour cream: combine ingredients together and place in plastic squirt bottle.

  6. For the bacon and garlic polenta: render bacon in saucepot until crispy. Add garlic to pot and saute for 20 to 30 seconds.

  7. Add milk, cream and butter, bring to boil. Add polenta and stir. Turn heat to medium and cook for 10 minutes, stirring often. If polenta become too thick, add milk to thin it out. Season, to taste, with salt and pepper.

  8. To serve: place 56 g of polenta in small souffle dish or other small dish. Place in center of plate.

  9. Place the shrimp cake beside polenta and spoon 1 tablespoon onion marmalade on cake.

  10. ) On other side of polenta place 1 fried shrimp, using the squirt bottle of chili sour cream, place 5 small dots of sour cream on the plate.

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