Trinity Shrimp Johnny Cakes

Trinity Shrimp

8 large shrimp, deveined and shell removed, cut each shrimp into 4 pieces (8)

1/2 cup mixed red/yellow/orange bell peppers, diced (125 mL)

1/4 cup white onion, diced (60 mL)

1/4 cup celery, diced (60 mL)

1 Tbsp garlic, chopped (15 mL)

1 Tbsp salt (15 mL)

1 Tbsp smoked paprika (15 mL)

1 tsp chili flakes (5 mL)

1/4 cup canola oil (60 mL)

2 1/4 cups cooked tomato sauce (560 mL)

Johnny Cakes

2 1/4 cups cheddar cheese, grated (560 mL)

2 Tbsp finely chopped chives (30 mL)

2 cups all-purpose flour (500 mL)

1 cup cornmeal (250 mL)

2 tsp sugar (10 mL)

¾ tsp salt (4 mL)

¾ tsp baking powder (4 mL)

2 ½ cups buttermilk (625 mL)

4 large eggs (4)

¾ cup canola oil (175 mL)

½ of a jalapeno, diced (1/2)
Johnny Cakes:
1. Reserve cheddar cheese and chives. In a large bowl, mix together all other dry ingredients. In another large bowl, whisk together wet ingredients. Combine wet and dry ingredients whisking together.
2. Heat a drizzle of canola oil in a non-stick pan on medium-high and use a ladle to cook pancakes until golden brown on each side. About ¼ cup of batter per pancake.
Trinity Sauce:
1. In a large saucepan, heat canola oil over medium-high heat. Sauté peppers, onions, celery, and garlic for 5 minutes.
2. Add salt, chili flakes and paprika. Once incorporated, add shrimp and sauté for an additional 3-4 minutes until pink.
3. Add cooked tomato sauce to shrimp and veggies, stirring until shrimp and veggies are coated with tomato sauce and heated through.
Assemble:
1. Place one pancake on the plate and top with cheddar. Spoon trinity sauce and shrimp overtop. Add another pancake and repeat for 3 layers. Garnish with chopped chives.