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Louisiana Grilled Shrimp with Grits Cakes Recipe

Louisiana Grilled Shrimp with Grits Cakes Recipe

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Louisiana Grilled Shrimp with Grits Cakes

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Ingredients

Count

Nutrition

1570

Calories

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Ingredients:

Serving

2 poblano peppers
1 lb cheddar cheese, grated
6 cups cooked grits ( according to package directions)
to taste flour
to taste egg wash
to taste fresh breadcrumb (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 -4 anchovy fillets (or to taste)
1 tbsp capers
1/4 tsp harissa or 1/4 tsp chinese red pepper sauce
1 tbsp garlic, chopped
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 scallion tops, sliced

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, egg wash 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	1569.73 Kcal (6572 kJ)
Calories from fat	560.93 Kcal
		% Daily Value*
Total Fat	62.33g	96%
Cholesterol	114.48mg	38%
Sodium	1299.6mg	54%
Potassium	249.9mg	5%
Total Carbs	222.17g	74%
Sugars	56.98g	228%
Dietary Fiber	5.27g	21%
Protein	29.16g	58%
Vitamin C	45.8mg	76%
Vitamin A	1mg	33%
Iron	21.3mg	118%
Calcium	570.1mg	57%

Amount Per 100 g
Calories	245.13 Kcal (1026 kJ)
Calories from fat	87.6 Kcal
		% Daily Value*
Total Fat	9.73g	96%
Cholesterol	17.88mg	38%
Sodium	202.95mg	54%
Potassium	39.03mg	5%
Total Carbs	34.7g	74%
Sugars	8.9g	228%
Dietary Fiber	0.82g	21%
Protein	4.55g	58%
Vitamin C	7.2mg	76%
Vitamin A	0.2mg	33%
Iron	3.3mg	118%
Calcium	89mg	57%

* 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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