Atlanta, GA - Decatur Dinner Park Brings Chefs To The Cemetery: It might not be your first thought for a dinner party setting -- but a special celebration on Saturday will bring some of Metro Atlanta's finest chefs to the historic Decatur cemetery!
This Saturday is the 3rd Annual Decatur's Dinner Party, a fundraiser for Global Growers Network and Decatur’s Kitchen Garden. The event features a full, several-course meal (made with fresh produce from Global Growers farmers) as well as silent and live auctions. Global Growers Network is a nonprofit organization focused on agricultural opportunities including growing food and training farmers, and is well-known for both the Decatur’s Kitchen Garden and Umurima (the Burundi Women’s Farm) – where families who came to Georgia as refugees grow fresh food.
Good Day Atlanta's Paul Milliken spent the morning in the Decatur cemetery, getting a taste of what will be on the menu this weekend!
Chef Jennifer Booker is Georgia Department of Tourism's ~2016 Culinary Explorer! ~ Chef Jennifer Hill Booker is a Georgia Grown Executive Chef, Atlanta based cookbook author, and culinary educator, and believes that “food should taste like food.” Today Chef Jennifer Booker joins us to talk about "Link to the Shrimp & Grits Festival on Jekyll Island and to demonstrate a Wild Georgia Shrimp Croquettes recipe. For more on the festival click here.
See recipe below:
Wild Georgia Shrimp Croquettes
Yields 6 servings
1 ½ pounds peeled, deveined, and cooked wild Georgia shrimp, chopped
1 medium onion, chopped fine
2 large eggs
¼ cup cream
½ cup fresh bread crumbs
½ cup flour
¼ cup yellow cornmeal
1 teaspoon lemon zest
¼ cup fresh parsley, chopped
½ teaspoon paprika
1 pinch cayenne pepper
Salt and fresh cracked black pepper, to taste
½ cup vegetable oil
In a large bowl, add the cooked and chopped shrimp, onion, eggs, cream, flour, cornmeal, salt, pepper, paprika and cayenne pepper. Stir until well incorporated.
Form the shrimp mixture into round patties or croquettes and place on a large plate or platter and chill for 30 minutes. It doesn’t matter what size you make your croquettes, so long as they are all the same size. This will insure even cooking.
Heat oil in a large skillet until hot (350*-375*F)
Remove the shrimp croquettes from the refrigerator and add them one at a time to the hot oil.
Cook them until they are golden brown; about 3-5 minutes each side.
Remove and blot excess oil on paper towels.
Serve piping hot.
The TOUR Championship's FedExCup trophy and executive director of TOUR Championship, Martin Stephenson will join us to talk about the upcoming golf tournament that will be taking place in Metro Atlanta at East Lake Golf Club. For more information on the tournament click here.