Louisiana Grilled Shrimp With Grits Cakes

Ingredients

• 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

Recipe

• 1 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.
• 2 stir to incorporate and spread in pan approximately 2 to 3 inches thick.
• 3 let sit and refrigerate until it is cold.
• 4 remove from refrigerator and cut with biscuit cutter to create cakes.
• 5 bread the cakes in flour, egg wash and bread crumbs.
• 6 keep in refrigerator until you are ready to cook the dish.
• 7 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.
• 8 cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
• 9 remove from heat and cool slightly.
• 10 for the rouille: combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
• 11 fold in mayonnaise and refrigerate. for plating: deep fry the cakes.
• 12 place pepper jelly on the bottom of the plate. grill shrimp only until firm and pink.
• 13 do not overcook.
• 14 briefly place fried cake on grill to score and flavor, being careful not to burn breading.
• 15 place cake on pepper jelly and top with 2 shrimp per person.
• 16 drizzle rouille on top and sprinkle with scallions.
• 17 options: top the cake with a teaspoon of salmon caviar, which will add texture and richness.