Georgia Shrimp with Grits, Crispy Okra & Peanuts – Southern Recipe
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Cooking tools:
- Deep-fry thermometer
- Fine-mesh sieve
- Pot
- Saucepan
- Stockpot
- Skillet
- Slotted spoon
- Whisk
- Spoon
- Paper towel
- Serving bowl
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Refrigerator
- Stove
Ingredients
- 2 cups canola oil
- ¼ pound okra, trimmed and shaved thin
- Kosher salt
- ¼ cup Georgia olive oil, divided
- 4 tablespoons sweet onion, minced, divided
- 1 cup Red Mule grits
- 4 cups chicken stock
- Pepper
- 2 pounds large (size 16/20) Georgia Shrimp, unpeeled, with head and tail on
- 1 cup dry white wine
- 1 cup Georgia peanuts, toasted and unsalted, plus more for garnish
- ¼ cup ginger, peeled and julienne
- 1 tablespoon jalapeño, seeded and minced
- Juice of 1 lime
- Juice of ½ lemon
- ¼ cup good quality soy sauce
- ½ cup butter, ½-inch diced and chilled
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