Fried Grits, Sweet Chipotle Wings, and Smoked paprika Shrimp

Recipe:

Fried Grits Ingredients :

• 2 cups Cooked Grits, Quick Grits Or Stone Ground Preferred, Prepared The Night Before And Refrigerated Overnight
• 1 cup of panko bread crumbs
• 1  Egg, Beaten
• Oil For Frying

1. Prepare grits according to directions on packaging. I used enough for 2 cups of prepared grits.
2. Pour warm prepared grits into a shallow dish or container to a depth of about ½ inch.
3. Cover dish with plastic wrap or foil and refrigerate overnight.
4. The next morning … Prepare dredge station by placing one cup of flour in a container or plate.
5. Crack one egg, beat well and place in a second container.
6. Remove grits from refrigerator, drain any excess water and turn out onto cutting board.
7. Slice grits into sections as desired.
8. Dip each section, one at a time, into bread crumbs and make sure to coat both sides and ends well. Place on a plate and repeat with the rest of the grits.
9. Then dip each section into the egg wash, coating both sides and ends well.
10. Dip each section back into the bread crumbs again, coating both sides and ends well.
11. Gently shake off any excess cumbs, place on plate to dry for several minutes.
12. Heat a large skillet over medium-low heat and add cooking oil to about ¼ inch depth.
13. Place coated grit sections into the heated oil but do not crowd the pan. You can cook them in batches if you don’t have room.
14. Brown grits about 5 minutes or until bottom edges start to slightly brown.
15. Carefully flip the sections and brown the reverse side until bottom and edges are also brown.
16. Remove from skillet, place on folded paper towels and let drain for a minute or two. Repeat with the remaining grits sections.
 Enjoy!

Chiptole Wings:

• 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
• 1/4 cup honey
• 3 tablespoons lime juice
• 3 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon all-purpose flour
  

(I fry my wings with the skin on.)

Heat the oil in a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.

1. Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
2. Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

Smoked Paprika Shrimp:

• 3 tablespoons extra-virgin olive oil
• 1 pound large shrimp, peeled and deveined, tails on
• 1/2 teaspoon kosher salt
• Pinch of crushed red pepper
• 4 large cloves garlic, mince
• 2 teaspoons fresh lemon juice
• 1 tablespoon cold unsalted butter, diced
• 1/4 teaspoon smoked sweet paprika

Warm a 12-inch skillet over medium-high heat. Add oil; swirl to coat. Add shrimp in a single layer. Cook, undisturbed, until lightly golden, about 90 seconds. Sprinkle with salt, crushed red pepper and garlic; turn shrimp and sautée until just cooked through

Stir in lemon juice and juices from shrimp. Remove skillet from heat; add butter and smoked paprika and stir until sauce is creamy. Spoon sauce over shrimp; sprinkle with parsley. Serve immediately, with lemon wedges, if desired.