Louisiana Grilled Shrimp with Grits Cakes

YIELD: 1 batch


  • 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 -4
    anchovy fillets (or to taste)
  • 1
    tablespoon capers
  • 14
    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.