Sauteed Shrimp With Peppers, Spicy Peach Chutney

Directions

1. Mix water, cider vinegar, peach juice concentrate, grnd cloves, garlic, ginger, salt to taste,sugar, jalapeno peppers and onion in a large saucepan. Simmer uncovered for 30 min. It will be liquid. Add in cherries and peaches and simmer 15 min more to plump up the cherries and cook the peaches. Mix cool water and cornstarch and stir into chutney. Cook, stirring, about 30 seconds. You may want to add in more cornstarch water if you prefer a thicker product.
2. Yield: 4 c.
3. Grit Cakes:Boil water and add in salt. Slowly stir in grits. Cook till thick. Remove from heat and add in butter, cheese, cayenne and beaten egg. Set aside to cold slightly, then chill. When the mix is cool, form into patties about 4-inches across and 1inch thick. Place flour on a wide plate, Large eggs in another plate and crumbs in another plate. Dip patties first into flour, then into Large eggs, then cover with bread crumbs. Refrigerate30 min or possibly up to overnight. Heat butter or possibly extra virgin olive oil in a saucepan and saute/fry grit cakes till golden on both sides.
4. Yield: 6 grit cakes
5. Sauteed Shrimp with Peppers:Saute/fry peppers in extra virgin olive oil till tender and set aside. Add in shrimp and saute/fry just till cooked through.
6. Place a ladle of warmed chutney on a plate. Place grit cake in the middle.
7. Arrange the shrimp around and sprinkle with peppers and cilantro.
8. Yield: 6 servings