Wild Georgia Shrimp and Crab Cake with Pearl Onion Marmalade, Wild Georgia Shrimp, Chili Sour Cream,

Ingredients

• 1 tablespoon vegetable oil, plus 2 tablespoons for sauteing
• 1/2 green pepper, finely diced
• 1 clove garlic, minced
• 14 ounces wild Georgia shrimp, peeled, de-veined, small, rough dice
• 4 ounces lump crabmeat
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 egg
• 1 1/2 tablespoons blackening spice
• 1 to 2 cups bread crumbs
• 1 pound frozen pearl onions
• 1/3 cup sherry vinegar
• 1/3 cup white wine
• 1/2 cup sugar
• 2 tablespoons ketchup
• 1/4 cup golden raisins
• 1 bay leaf
• 1/8 teaspoon dried thyme
• 1/4 teaspoon dried tarragon
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup chicken stock
• 8 wild Georgia shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon granulated garlic
• 1/8 teaspoon dill weed
• 1/8 teaspoon celery seed
• 1/8 teaspoon chipolte sauce (Recommended: Tabasco)
• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 1/2 teaspoon black pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon dill weed
• 1/2 teaspoon celery seed
• 1/2 teaspoon cayenne pepper
• 1 cup sour cream
• 1 tablespoon chili sauce (recommended: Srirachi)
• 2 strips smoked bacon, small dice
• 3 clove garlic, minced
• 2 cups milk
• 2 cups heavy cream
• 1/4 cup whole butter
• 1 cup grits
• Salt and pepper