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Shrimp and Smoked Poblano and White Cheddar Grits

Ingredients per serving
Prepare the Grits
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Poblano peppers 4.0 each
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Whole milk 2.0 L
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Quick grits 475.0 g
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Salt and Pepper, to taste
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Butter, unsalted 225.0 g
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Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml 80.0 ml
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White cheddar cheese, shredded 450.0 g
Prepare the Shrimp
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Shrimp, 16/20, peeled and deveined 1.1 kg
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Olive oil, as needed
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Lemon juice 30.0 ml
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Garlic, minced 1.0 clove
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Butter, cubed 55.0 g
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Old Bay seasoning, as needed