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Louisiana Grilled Shrimp with Cheddar Cheese Poblano Grit Cakes, Rouille and Pepper Jelly Recipe

Louisiana Grilled Shrimp with Cheddar Cheese Poblano Grit Cakes, Rouille and Pepper Jelly Recipe

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Louisiana Grilled Shrimp with Cheddar Cheese Poblano Grit Cakes, Rouille and Pepper Jelly

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Ingredients:

Serving

2 poblano peppers
1 lb cheddar cheese, grated
6 cups grits, cooked to package directions
flour
eggwash
fresh bread crumbs for breading cakes
2 red bell peppers, diced very finely
1 tbsp peanut oil , plus oil for frying cakes
4 tbsp grand marnier
2 cups karo , light corn syrup
2 to 4 anchovy fillets, to taste
1 tbsp capers
1/4 tsp harissa or chinese red pepper sauce
1 tbsp chopped garlic
1 large lemon, juiced
1 cup homemade mayonnaise (commercial can be substituted, but use reduced sugar type to avoid too much sweetness)
12 u-12 shrimp (jumbo , the bigger the better)
3 tbsp sliced scallion tops

Directions:

For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits. Stir to incorporate and spread in pan approximately 2 to 3 inches thick. Let sit and refrigerate until it is cold. Remove from refrigerator and cut with biscuit cutter to create cakes. Bread the cakes in flour, eggwash and bread crumbs. Keep in refrigerator until you are ready to cook the dish.
For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup. Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3. Remove from heat and cool slightly.
For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth. Fold in mayonnaise and refrigerate.
For plating: Deep fry the cakes. Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink. Do not overcook. Briefly place fried cake on grill to score and flavor, being careful not to burn breading. Place cake on Pepper Jelly and top with 2 shrimp per person. Drizzle Rouille on top and sprinkle with scallions.
Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	8139.44 Kcal (34078 kJ)
Calories from fat	3365.57 Kcal
		% Daily Value*
Total Fat	373.95g	575%
Cholesterol	686.9mg	229%
Sodium	9396.23mg	392%
Potassium	1499.4mg	32%
Total Carbs	1013.3g	338%
Sugars	245.95g	984%
Dietary Fiber	31.6g	126%
Protein	174.95g	350%
Vitamin C	275mg	458%
Vitamin A	5.9mg	197%
Iron	128mg	711%
Calcium	3420.7mg	342%

Amount Per 100 g
Calories	212.55 Kcal (890 kJ)
Calories from fat	87.89 Kcal
		% Daily Value*
Total Fat	9.77g	575%
Cholesterol	17.94mg	229%
Sodium	245.37mg	392%
Potassium	39.16mg	32%
Total Carbs	26.46g	338%
Sugars	6.42g	984%
Dietary Fiber	0.83g	126%
Protein	4.57g	350%
Vitamin C	7.2mg	458%
Vitamin A	0.2mg	197%
Iron	3.3mg	711%
Calcium	89.3mg	342%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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