LOUISIANA GRILLED SHRIMP WITH CHEDDAR CHEESE POBLANO GRIT CAKES, ROUILLE AND PEPPER JELLY
Steps:
- 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.
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Barira Rao
[email protected]This dish is perfect for a special occasion. I made it for my anniversary dinner and my wife loved it!
Saadaq Axmad
[email protected]I'm allergic to shrimp, so I used chicken instead. The dish still turned out great!
Waqar Shah G
[email protected]This recipe is way too complicated. I'm not a professional chef, so I couldn't make it work.
Kate Brian
[email protected]I followed the recipe exactly, but my dish didn't look anything like the picture.
Jevonte
[email protected]This recipe is missing some important ingredients. I had to add some salt and pepper to make it taste better.
Jaime Vargas
[email protected]I'm not sure what went wrong, but my dish didn't turn out as good as I expected. The shrimp were overcooked and the poblano grit cakes were dry.
Gaming Nimaa
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The results are amazing!
Hazbollah Khan
[email protected]I love the combination of flavors in this dish. The shrimp, poblano grit cakes, rouille, and pepper jelly all work together perfectly.
Henyo John
[email protected]This recipe is a great way to use up leftover shrimp. I had some shrimp that I needed to use up and this dish was the perfect solution.
Dustin Allen
[email protected]I'm not a fan of poblano peppers, so I used bell peppers instead. The dish still turned out great!
Wolfybby
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The shrimp were grilled to perfection and the poblano grit cakes were delicious.
Mary Eke
[email protected]I made this dish for my family and they all loved it! The shrimp were juicy and the poblano grit cakes were a nice change from traditional grits.
sparky396
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing. I especially loved the poblano grit cakes. They were so cheesy and flavorful.
Cdx. Xrg
[email protected]I'm not a huge seafood fan, but I really enjoyed this dish. The shrimp were cooked perfectly and the flavors of the poblano grit cakes, rouille, and pepper jelly all came together beautifully.
Henry Spoor
[email protected]This dish was a hit at our party! The shrimp were perfectly grilled and the poblano grit cakes were a delicious and unique twist. The rouille and pepper jelly added the perfect amount of spice and sweetness. Everyone raved about it!