SHRIMP AND CHEESY “GRITS”
with SMOKY RED PEPPER SAUCE
MAKES 4 to 6 SERVINGS
As a native of Rhode Island, it’s fair to say that I’ve eaten more than my share of johnnycakes, the local corn griddlecakes. I first had shrimp and grits the classic way, over cornmeal mush. But there are many ways to make this Southern dish, and I knew I would like it even more on top of my hometown favorite. This rendition, with Cajun shrimp, cheesy johnnycakes, and a smoky sauce, is always a hit at my dinner parties.
CHEESY “GRITS” JOHNNYCAKES
¾ cup reduced-sodium chicken broth
¾ cup whole milk
¾ cup heavy cream
2 tablespoons unsalted butter
Kosher salt
½ cup yellow cornmeal, preferably stone-ground
1 cup (4 ounces) shredded mild Cheddar cheese
¼ cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
¼ teaspoon freshly grated nutmeg
¼ teaspoon freshly ground black pepper
Vegetable oil, for the griddle
SMOKY RED PEPPER SAUCE
1 large red bell pepper, roasted (see here), peeled, seeded, and coarsely chopped
2 tablespoons finely chopped red onion
1 tablespoon red wine vinegar
1 canned chipotle in adobo
1 small garlic clove, minced
1 teaspoon honey
1 teaspoon Dijon mustard
¼ cup canola or vegetable oil
Kosher salt and freshly ground black pepper
MARINADE AND SHRIMP
½ cup canola or vegetable oil
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon Cajun seasoning
5 garlic cloves, crushed under a knife and peeled
18 extra-jumbo (16 to 20 count) shrimp, peeled and deveined, with tail segment attached
2 tablespoons canola or vegetable oil, for the shrimp
2 scallions, white and green parts, finely chopped
Lime wedges, for garnish
1. To start the johnnycakes: Bring the broth, milk, cream, butter, and ¾ teaspoon salt to a boil in a medium heavy-bottomed saucepan over medium heat, being sure that the mixture does not boil over. Gradually whisk in the cornmeal. Reduce the heat to medium-low and simmer, whisking often, until the mixture has thickened, 12 to 15 minutes. Whisk in the Cheddar and Parmigiano cheeses, nutmeg, and pepper and return to the simmer. Carefully taste (it’s very hot) and season with additional salt if necessary. Pour the mixture into an oiled 11-by-8-inch baking dish and smooth the top. Let cool. Cover loosely with plastic wrap and refrigerate until the mixture is chilled and firm, at least 1 hour or up to 1 day.
2. To make the sauce: Puree the roasted pepper, onion, vinegar, chipotle, garlic, honey, and mustard together in a food processor. With the machine running, pour in the oil through the feed tube to make a smooth sauce. Transfer to a bowl and season to taste with salt and pepper. (The sauce can be covered and refrigerated for up to 1 day. Bring to room temperature before using.)
3. To marinate the shrimp: Process the oil, vinegar, Worcestershire sauce, cilantro, Cajun seasoning, and garlic together in a food processor to make a thick marinade. Combine the shrimp and marinade in a 1-gallon self- sealing plastic bag. Seal and refrigerate, turning the bag occasionally, for 30 minutes to 2 hours.
4. To cook the johnnycakes: Run a dinner knife around the cornmeal slab in the baking dish, lifting the slab slightly at one end to break the air seal. Place a baking sheet on top of the dish and invert to turn out the slab in one piece. Cut the slab into 18 equal rectangular cakes. (Or use a 2½-inch round cookie cutter to cut out about 12 rounds, although this alternative creates scraps.)
5. Heat a large griddle, preferably nonstick, over medium heat. Lightly oil the griddle. Cook the cakes on the griddle, turning once, until golden brown, 4 to 5 minutes. The cheese will make the cakes brown fairly quickly, so adjust the heat as needed so they heat through without burning. Transfer to a large platter and tent with aluminum foil to keep warm.
6. To cook the shrimp: Drain the shrimp well. Heat a very large skillet over medium-high heat. Add the oil and swirl to coat the bottom of the skillet. Add the shrimp and cook, turning once, just until the shrimp turn opaque, about 3 minutes. Transfer to a plate.
7. Spoon about 1 tablespoon of the red pepper sauce over each cake and top each with a shrimp. Sprinkle with the scallions. Serve warm, with the lime wedges.