Sauteed shrimp with peppers, spicy peach chutney

1 servings

Ingredients

Quantity Ingredient
5 cups Water
4 cups Apple cider vinegar
1½ ounce From a container of Dole Orchard Peach
; frozen concentrate
1 tablespoon Ground cloves
1 tablespoon Diced fresh garlic
3 tablespoons Fresh chopped ginger
Salt
¼ cup Brown sugar
⅔ cup Seeded; minced fresh
; jalapeno peppers
3 cups Chopped onion
2 cups Dried cherries; diced
5 Fresh peaches; peeled, pitted and
; diced
2 tablespoons Cold water
2 tablespoons Cornstarch
4 cups Water
½ teaspoon Salt
1 cup Grits
4 tablespoons Butter
¼ pounds Sharp cheddar cheese
Cayenne pepper
1 Egg; beaten
Coating
Flour
2 Beaten eggs
Bread crumbs
Butter or olive oil for sauteing
1 Diced red pepper
1 Diced yellow pepper
Olive oil
18 Shrimp; peeled, deveined,
; tails on
2 tablespoons Fresh cilanto

Directions

PEACH CHUTNEY

GRIT CAKES

FINISHING

SAUTEED SHRIMP WITH PEPPERS

Mix water, cider vinegar, peach juice concentrate, ground cloves, garlic, ginger, salt to taste,sugar, jalapeno peppers and onion in a large saucepan. Simmer uncovered for 30 minutes. It will be liquid. Add cherries and peaches and simmer 15 minutes more to plump up the cherries and cook the peaches. Mix cold water and cornstarch and stir into chutney. Cook, stirring, about 30 seconds. You may want to add more cornstarch water if you prefer a thicker product.

Yield: 4 cups

Grit Cakes:

Boil water and add salt. Slowly stir in grits. Cook until thick. Remove from heat and add butter, cheese, cayenne and beaten egg. Set aside to cool slightly, then refrigerate. When the mixture is cold, form into patties about 4-inches across and 1inch thick. Place flour on a wide plate, eggs in another plate and crumbs in another plate. Dip patties first into flour, then into eggs, then cover with bread crumbs. Chill 30 minutes or up to overnight. Heat butter or olive oil in a saucepan and saute grit cakes until golden brown on both sides.

Yield: 6 grit cakes

Sauteed Shrimp with Peppers:

Saute peppers in olive oil until tender and set aside. Add shrimp and saute just until cooked through.

Place a ladle of warmed chutney on a plate. Place grit cake in the middle.

Arrange the shrimp around and sprinkle with peppers and cilantro.

Yield: 6 servings

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Recipe by: CHEF DU JOUR SHOW #DJ9433 - KATHY CARY/DREW NIEPORENT Converted by MM_Buster v2.0l.

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