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Pan-Roasted Georgia Shrimp with Red Mule Grits, Crispy Okra, and Toasted Georgia Peanuts


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


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


  1. In a 4-quart pot, heat canola oil to 350 degrees and add okra. Fry until golden brown and crisp, about 6 minutes. Using a slotted spoon, transfer fried okra to a paper towel-lined bowl. Lightly season with kosher salt.
  2. In a medium saucepot, heat 2 table-spoons olive oil over medium-low and add 2 tablespoons minced onion. Cook 5 minutes, stirring often. Add grits and cook until they become fragrant. Turn heat to low and add chicken stock. Whisk often to ensure the grits don’t stick. Cook for about 45 minutes. Once liquid is absorbed, season with kosher salt and pepper. Set aside and keep warm.
  3. Peel and devein shrimp, putting the shells in a small stock pot. Wrap shrimp in paper towels and place in fridge until ready to cook. To shells, add wine, 1 cup water, and remaining onion. Bring to a simmer and cook for 30 minutes. Strain and set stock aside. (It should yield about one cup.)
  4. Heat a large, heavy skillet over medium-high heat. Add remaining oil and heat until almost smoking. Add shrimp and cook, stirring, for one minute. Add peanuts, ginger, and jalapeño and season with salt and pepper. Cook for 1 minute more. Add shrimp stock, citrus juices, and soy sauce and simmer for 3 minutes or until shrimp are firm. Remove shrimp from pan and reduce liquid by half. Add in butter and cook until sauce is viscous and butter has emulsified, about 3 minutes more.
  5. To serve, divide warm grits between 6 warm bowls. Top with equal portions of shrimp and drizzle with finished sauce. Scatter crispy okra and more toasted pea-nuts over top.
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