Shrimp and Smoked Poblano and White Cheddar Grits
The Southern classic comfort dish is brought to another level by adding fire roasted poblano peppers and Knorr Intense Flavors Deep Smoke.
Ingredients per serving
Prepare the Grits
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Poblano peppers 4.0 each
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Whole milk 2.0 qts
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Quick grits 3.0 cups
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Salt and Pepper, to taste
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Butter, unsalted 0.5 lb
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Cheddar cheese, white, shredded 4.0 cups
Prepare the Shrimp
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Shrimp, 10/20, peeled and deveined 2.5 lbs
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Old Bay Seasoning, As Needed
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Olive oil, as needed
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Lemon juice 2.0 Tbsp
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Garlic, minced 1.0 clove
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Butter, cubed 4.0 Tbsp
Preparation
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Prepare the Grits
- Fire roast the poblanos over an open flame. Allow to cool, then peel, remove seeds and dice.
- Add milk to a large pot. Add the grits, stir frequently until the grits are cooked. Season with salt and pepper. Add butter, diced poblanos and Knorr Intense Flavors Deep Smoke. Stir in cheddar and cover to allow the cheese to melt.
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Prepare the Shrimp
- Pat the shrimp dry and season with Old bay seasoning.
- Sauté in a hot skillet with olive oil until cooked through. Add lemon juice, garlic and butter, cook for 1 minute more.
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Finish the Dish
- Serve the grits in a bowl. Top each portion with 4 oz shrimp and garnish with a pat of butter. Sprinkle with additional Old Bay seasoning.
