Prep 0 mins
Cook 0 mins
Recipe courtesy of Chef Greg Picolo, The Bistro at The Maison de Ville
- 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 tablespoon peanut oil, plus oil for frying cakes
- 4 tablespoons Grand Marnier
- 2 cups Karo light corn syrup
- 2 -4 anchovy fillets (or to taste)
- 1 tablespoon capers
- 1⁄4 teaspoon harissa or 1⁄4 teaspoon Chinese red pepper sauce
- 1 tablespoon 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 tablespoons scallion tops, sliced
- 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.