Louisiana Grilled Shrimp With Grits Cakes Recipe

Name: Louisiana Grilled Shrimp With Grits Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1329

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 poblano peppers, 1 lb cheddar cheese, grated, 6 cups cooked grits (according to package directions), to taste flour, and more.

Yes, Louisiana Grilled Shrimp With Grits Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Louisiana Grilled Shrimp With Grits Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions