SHRIMP & GRIT CAKE BITES (+WINE PAIRING)

Today is an important post. Well, all my posts are important (duh) but today is especially important because we’re talking wines.

Wine is essential to any dinner party or get-together, am I right? I cannot host a function at our place without it. There would be a mutiny.
But choosing the right wine can get tricky. Do you get red or white? What do you serve with the wine? In this post, I am going to feature a great wine for your next dinner party and the perfect appetizer to serve alongside of it.

Meet the wine: Notable Chardonnay. Chardonnay is a great wine to serve a crowd because so many people love it. And with National Chardonnay Day just around the corner on May 21, this is the best way to celebrate!
Notable Chardonnay comes in a California Chardonnay and an Australia Chardonnay. These are brand-new wines that hit shelves in March 2017. The most distinguishable (and convenient!) characteristic about these wines is that they highlight the flavor profiles right on the label so you know exactly how to pair the wine. See, don’t you feel more confident about this pairing stuff, already??

INGREDIENTS
For the grits:

• 1 cup grits (not quick-cooking!)
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup water
• 4 ounces butter salted
• 1 teaspoon ground black pepper
• 1 teaspoon creole seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup sharp cheddar cheese shredded
• 1 cup Monterrey Jack cheese shredded

For forming the grit cakes:

• 2 cups all-purpose flour
• 4 eggs
• 2 cups panko bread crumbs plain
• 1 teaspoon black pepper
• 1 teaspoon creole seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 1/2 cups vegetable oil (for frying)

For the shrimp topping:

• 1 pound raw shrimp thawed, large or jumbo
• 4 ounces bacon diced
• 2 small shallots minced
• 1 celery rib minced
• 1 scallion diced
• 1/2 red pepper diced
• 1 tablespoon parsley chopped
• 1/4 teaspoon dried thyme
• 2 cloves garlic minced

INSTRUCTIONS

1. For the grits:
2. First, we must make the grits before they can be assembled into grit cakes. Pour the chicken both, heavy cream, and water into a medium sauce pan. Add butter and seasonings and whisk together. Heat mixture over medium-high heat until it begins to boil. Once it's boiling, very very slowly pour in the grits while whisking quickly for 2 minutes. Reduce heat to medium-low, cover, and let cook for 30 minutes, stirring occasionally.
3. ..................................

for full instruction please see : www.certifiedpastryaficionado.com

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