Menu
  1. Home
  2. Inspiring recipes for chefs
  3. Shrimp and Smoked Poblano and White Cheddar Grits
  1. Inspiring recipes for chefs

Shrimp and Smoked Poblano and White Cheddar Grits

Shrimp and Smoked Poblano and White Cheddar Grits – - Recipe

The Southern classic comfort dish is brought to another level by adding fire roasted poblano peppers and Knorr® Ultimate Intense Flavours Deep Smoke.

...

Ingredients per serving

−
+

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

Preparation

  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.
Home
Home
Products
Products
Recipes
Recipes
Inspiration
Chef Inspiration
Menu
Menu