Prepare the Grits

  • Poblano peppers 4.0 each
  • Whole milk 2.0 L
  • Quick grits 475.0 g
  • Salt and Pepper, to taste
  • Butter, unsalted 225.0 g
  • Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml 80.0 ml
  • White cheddar cheese, shredded 450.0 g

Prepare the Shrimp

  • Shrimp, 16/20, peeled and deveined 1.1 kg
  • Olive oil, as needed
  • Lemon juice 30.0 ml
  • Garlic, minced 1.0 clove
  • Butter, cubed 55.0 g
  • Old Bay seasoning, as needed
  1. 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® Ultimate Intense Flavours Deep Smoke. Stir in cheddar and cover to allow the cheese to melt.
  2. 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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