This grilled shrimp dish is so easy to make and delicious! The grilled shrimp is covered in trinity sauce & served on cheesy, savoury Johnny cakes.
Grilled Trinity Shrimp with Johnny Cakes
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What do you get when you cross pancakes with cornbread? Johnny cakes! Think of a pancake, but made with cornmeal, but cheesy, and savoury... that’s a Johnny cake. You don’t often see savoury pancakes or grilled shrimp for brunch, but it is a great combination and something a little different. These Johnny cakes have melted cheese baked into them, and serrano peppers in the batter, to add a little punch of spice in every bite. The ‘Trinity’ in Trinity sauce is diced celery, onions and red bell pepper and is sometimes referred to the ‘holy trinity’ in Cajun and Creole cooking, as it makes up the base for a lot of its signature dishes. The grilled shrimp gets mixed into the trinity sauce once they are cooked and goes on top of the stack of Johnny cakes, and everything is topped off with a sunny side up eggs and chopped chives.
Chef Matt Basile
12 medium/small shrimp, peeled and deveined
50 ml passata
3 stalks celery, finely chopped
1 red bell pepper
2-3 cloves garlic
1 ½ cups butter milk
1 cup grated cheddar
1 cup flour
1 cup cornmeal
1 tbsp baking powder
½ lb melted, room temp butter
1 ½ tbsp salt
2 serrano peppers, finely chopped
4 eggs, divided (2 eggs for the batter, 1 egg to top each Johnny cake stack)
Begin by preparing the ingredients for the Trinity sauce by finely dicing the celery, red pepper, shallot and garlic. Put the vegetables on the plancha and allow to cook until softened. Add them to your cast iron pan and pour in the passata, squeeze in fresh lemon juice. Let the Trinity sauce cook down, about 10 minutes, stirring occasionally, until slightly reduced. Set aside.
For the Johnny cake batter, in a bowl, add in the cornmeal, flour and baking soda. Slowly pour in the buttermilk while stirring, mixing the wet and dry ingredients together. Then pour in the melted butter while mixing, keep mixing until the ingredients are combined and the batter is smooth. Add in two eggs and mix to combine. Add in 1 tbsp salt and mix. Dice the serrano peppers and mix into your batter. Set aside.
Add your shrimp to the plancha, squeeze lemon juice over top and mix. Grill your shrimp until fully cooked, flipping once midway. Once the shrimp is cooked, add them into your trinity sauce and mix to coat.
To make your Johnny cakes, add melted butter to the plancha. Ladle the Johnny cakes batter onto the buttered grill, making four pancakes. When the edges are starting to brown and bubbles appear in the batter, sprinkle your shredded cheese over the Johnny cakes and allow the cheese to slightly melt. Flip, allowing the Johnny cakes to finish cooking through and the cheese to melt
Crack an egg on the plancha to fry sunny side up.
To plate, finely chop fresh chives. Remove the Johnny cakes from the grill and stack one on top of each other on a plate or shallow bowl. Top with the Trinity sauce and shrimp, fried egg and chopped chives. The Johnny cake batter makes about eight pancakes, so you can do a stack of four, or a stack of two and feed 2-4 people. Make sure to fry a sunny egg to top each stack.