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® Ultimate Intense Flavours Deep Smoke.
Appetizer/Shareable
Main Course
Gluten free
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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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
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® Ultimate Intense Flavours 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.
