Good Day Atlanta viewer information May 22, 2108

Shrimp "in" Grits Recipe

·    1 cup stone ground grits (we use Logan Turnpike)
·    3 cups water
·    1/2 cup heavy cream
·    1 teaspoon salt
·    2 shallots, minced
·    1/2 red bell pepper, minced
·    1/4 lb shrimp (21/25) peeled and deveined shrimp, minced
·    1/4 teaspoon black pepper
·    2-3 tablespoons butter
·    1 cup all purpose flour seasoned with pinch of cayenne, 1 teaspoon of salt, and 1 teaspoon garlic powder

1.    Bring water, cream and salt to a boil.  Add grits and continue to whisk until first starch forms.  Reduce heat to a simmer and continue stirring grits for another 10 minutes.  Stir in shrimp, shallots and peppers.  Continue to stir until grits are fully cooked (about another 10-15 minutes).  Season with plenty of salt and pepper to taste and butter.
2.    Remove grits from heat and pour into a lightly greased 8-inch square pan. Loosely cover with plastic wrap and chill 6 to 24 hours.
3.    Using your hands or a scoop, roll grits into 1 1/2-inch balls.
4.    In a bowl, lightly dredge grit balls in seasoned all purpose flour..
5.    Pre-heat deep fryer to 350
6.    Fry fritters in batches for 3 to 4 minutes, until golden brown on all sides.  Season with more salt
7.    Drain on a paper towel-lined plate. Serve warm.