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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.
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2
Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
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3
Let sit and refrigerate until it is cold.
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4
Remove from refrigerator and cut with biscuit cutter to create cakes.
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5
Bread the cakes in flour, egg wash and bread crumbs.
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6
Keep in refrigerator until you are ready to cook the dish.
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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.
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8
Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
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9
Remove from heat and cool slightly.
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10
For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
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11
Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
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12
Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
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13
Do not overcook.
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14
Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
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15
Place cake on Pepper Jelly and top with 2 shrimp per person.
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16
Drizzle Rouille on top and sprinkle with scallions.
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17
Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.
