Finish with a shake or two of Tabasco to your liking and garnish diced scallions over your platter of the Lowcountry's best. Tossing shrimp in flour punches up its crispiness, and the reserve of bacon fat in the pan adds another layer of juicy flavor to this shrimp and grits dish. Take your pick of white or corn varieties-but always choose stoneground over instant if you want the unmatched creamy texture of top-notch grits. In this take from Robert Stehling of Charleston's Hominy Grill, it all begins with the grits. (Yes, this was originally a breakfast dish.) After a 1985 Craig Claiborne piece in the New York Times put the Southern dish in the national spotlight, variations complex and varied have graced menus across the country. This simple entrée has Lowcountry origins, with the earliest makers stirring fresh catch into the day's first bubbling pot of grits. Eggs – Eggs serve as the binder for the batter.Melted Parmesan and cheddar, the Lowcountry bounty of briny shrimp, silky and creamy grits- shrimp and grits are coastal comfort food at its best.Milk – Instead of using water, milk will add richness to the batter.You will want the fritter to rise a little when you fry it for that extra volume and crunch. Baking Powder – Baking powder is used to leaven the batter.Flour – Use all-purpose flour for this recipe.Now that you know what you will be paying to eat at Coastal Flats. Cajun Seasoning – Cajun seasoning is that flavors this delicious recipe. 99 Two large eggs, choice of sausage, or bacon, home fries, or grits, toast and jelly.Neutral oil is good so that there won’t be any unnecessary added flavor to the fritters. Vegetable Oil – We’re using a neutral oil to fry the fritters.They’re good to add color to the fritters. Chives – Chop the chives into small rings. Coastal Flats: Best Shrimp and Grits Ever - See 976 traveler reviews, 103 candid photos, and great deals for Fairfax, VA, at Tripadvisor.Garlic – The garlic is used to flavor the shrimp when cooking, just like the onion.It’ll give flavor to the shrimp when you cook it. Onion – Use white onion for this recipe and dice.Shrimp meat – Peel and devein your own shrimp and chop to a size that you like for the fritter.You want to be able to bite into chunks of crab meat and not shredded crab meat. Crabmeat – Use lumpy crab meat for this recipe.
Fritters are usually eaten with a sauce like remoulade or tartar sauce. The perfect kind of crab fritter doesn’t have an overpowering batter but one that compliments the taste of the crab. A typical Southern crab fritter usually has corn in it but the more classic one is made of a simple batter. Crab fritters are usually crispy on the outside without compromising the tenderness of the crab on the inside. Crab fritters taste like crispy crab aided with a crispy shell.
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