Shrimp Poutine? Guy Fieri Discovers the Cheesy Shrimp Hot Plate in Garrison, South Dakota
“It’s almost like I’m eating shrimp poutine,” Guy Fieri declared, fork in hand, trying to make sense of the dish in front of him. “I got french fries, the sauce is the cheese, and then all of a sudden in the middle of this crazy dream I’m having, I get cornbread.”
That’s the kind of culinary curveball Guy found in Garrison, South Dakota, about a half hour outside of Sioux Falls. The chef behind this creation? A Northern California native with strong Southern roots and what Guy called “a unique style” — someone who’s clearly doing things his own way.
Building the Cheesy Shrimp Hot Plate
The dish starts with cornbread, but this isn’t your grandmother’s recipe. The chef combines a regular cornbread mix with sweet potato, oil, eggs, house seasoning, milk, and roasted red peppers. Then comes the heat — cayenne pepper gets folded into what Guy called a “crazy mix” before it hits the oven at 350 degrees for 20 minutes.
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For the shrimp, it’s a straightforward but flavorful approach: olive oil and butter in the pan, shrimp tossed in with Cajun seasoning. The chef had what Guy described as “his own little marching band going on” with all those sizzling pans working at once.
The cornbread gets topped with butter and brown sugar before plating. The shrimp comes off the pan and gets buried under a trio of melted cheeses — gouda, cheddar, and pepper jack — hitting the salamander for about two minutes until everything is beautifully melted together.
The plate comes together with red-skinned potatoes (those “red chips” Guy mentioned), fried kale for texture, and a sprinkle of parsley for color.
Guy’s Reaction: Pure Confusion Turned to Praise
Guy’s first bite had him questioning reality. “We start off with saying I’ll eat this whole plate, but it does not make any sense,” he said. The shrimp was “cooked perfectly,” the potatoes were “delicious,” and that cornbread? “Doughboy,” he called it — so moist he said he could almost squeeze it and it would drip.
The flavor profile hit in waves: “The first thing you get is the cheese and then all of a sudden you start feeling a little tingle on your tongue and then your whole mouth goes wow.” That cayenne in the cornbread and Cajun on the shrimp clearly did their job.
Perhaps the highest compliment came when Guy said, “There’s nothing that holds a candle to this place. It’s just love and soul.” Similar to how he’s been transported to Malaysia in Cincinnati or had his mouth watering over mole chicken tacos, this Garrison spot delivered something unexpected and memorable.
Tips From the Kitchen
Add sweet potato to your cornbread. It adds moisture and a subtle sweetness that transforms standard cornbread into something Guy compared to cake.
Use multiple cheeses on seafood. The gouda, cheddar, and pepper jack combination creates layers of flavor — creamy, sharp, and slightly spicy all at once.
Finish with butter and brown sugar on cornbread. That extra step takes it from side dish to star player.
Guy’s parting advice for anyone visiting: “Don’t come in here with any preconceived idea of what you’re gonna get. I’ve only had two dishes and I’ve been surprised at both of them.”
Looking for more Triple D spots to visit? Check out our restaurant directory to find Guy-approved restaurants near you.