Atlanta - 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! For more information:www.globalgrowers.org
Tour Championship FedEx Cup Trophy: Martin Stephenson, tournament director, joins us to show of the trophy and talk about the upcoming golf tournament scheduled to take place next week right here in Atlanta at East Lake Golf Club. For more information click here.
Chef Jennifer Booker is Georgia Department of Tourism's ~2016 Culinary Explorer! Chef Jennifer Booker stops by Good Day Atlanta to prepae a wonderful shrimp Croquette dish for viewers. She is joins us to talk about the Shrimp & Grits Festival on Jekyll Island. Chef Booker will be a celebrity judge during the amateur and professional shrimp & grits cooking competitions.
For today's recipe see 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.