Louisiana Grilled Shrimp With Cheddar Cheese Poblano Grit Cakes, Rouille And Pepper Jelly Recipe

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2 cups Karo, light corn syrup


3 tablespoons sliced scallion tops


12 U-12 shrimp (jumbo, the bigger the better)

1 tablespoon capers

1 tablespoon peanut oil, plus oil for frying cakes

6 cups grits, cooked to package directions

2 to 4 anchovy fillets, to taste

1/4 teaspoon harissa or Chinese red pepper sauce

1 tablespoon chopped garlic

1 large lemon, juiced

2 Poblano peppers

2 red bell peppers, diced very finely

Fresh bread crumbs for breading cakes

1 pound cheddar cheese, grated

4 tablespoons Grand Marnier

1 cup homemade mayonnaise (commercial can be substituted, but use reduced sugar type to avoid too much sweetness)

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