Fried Pickles Recipe

Ingredients:

14 oz. of Shrimp (Tail-On)

12 oz. Crawfish Tail Meat

1 Cup of Yellow Corn Grits

1.5 Cups Water

1.5 Cups Heavy Cream

1.5 Cups Chicken Stock

1 Cup of Dry White Wine

1/4 Cup of Lemon Juice

3/4 Cup of Butter

1/2 Cup of Canned Finely Diced Stewed Tomatoes (Set Juice Aside)

1/4 Cup of Finely Diced Red Bell Pepper

1/4 Cup of Finely Chopped Green Onions

2 Tablespoons of Minced Garlic

1/4 Cup of Parsley Flakes

1/4 Cup of Chives

1/2 Tablespoon Dried Thyme

Salt, pepper, and cayenne pepper to taste.

(Makes 6-8 servings depending on how hungry you are.)

Here's What You Do:

Shrimp: 

Season shrimp and crawfish with salt, black pepper, and cayenne pepper to taste. 

Melt 2 tblsp butter in a large skillet.

Add 1/4 cup green onions and 1/4 cup red bell better; sauté 30 seconds.

Add shrimp and crawfish, and cook for about 7-10 minutes.

Remove shrimp/crawfish mix from skillet with a slotted spoon.

Add 1 cup dry white wine and cook over medium heat until you have a nice glaze in your pan.

Reduce heat to low; whisk in remaining butter, 1 tblsp at a time.

Stir in 1/4 cup lemon juice, 1/2 cup diced tomato, 1/4 cup chives and 1/4 cup parsley.

Add shrimp/crawfish mix back to skillet.

(If you need to thin out your sauce, you can pour the tomato juice you reserved into your skillet.)

Keep this on low/medium heat, stirring occasionally, while you prepare your grits. 

Grits:

Melt 2 tblsp butter in a large saucepan.

Add 2 tsp garlic and 1/2 tblsp thyme; sauté 1 minute.

Add 1.5 cups stock, 1.5 cups cream, and 1.5 cups water.

Turn heat to med/high and let this liquid get very hot, but not boiling; gradually whisk in 1 cup of grits.

Reduce heat to low; cook 10 minutes or until done, stirring frequently.

Season with salt and pepper.

When you're ready to serve, pour grits into a shallow bowl and top it with your shrimp/crawfish mix.  I like to sprinkle it with more parsley to make it pretty.  :-)