A couple of weeks ago I highlighted a New Orleans Barbecue Shrimp recipe. This week, I decided to bring shrimp a South-of-the-Border flair. The roasted poblanos and pepper jack cheese in the grits give this dish a kick of a different sort. Pair it with a lighter-style, spicy Syrah for a match made in heaven.
- 3 roasted poblanos peppers
- 1 cup yellow corn grits
- 6 slices bacon, cut into 1/4″ pieces
- 1 pound large shrimp, peeled
- 1/2 cup shredded pepper jack cheese
- 1/4 cup chicken broth
- Salt and pepper to taste
First prepare the poblanos by roasting them under the broiler, then peel off the skin and remove the seeds. For details on this process refer to the recipe for southwestern smoked chicken stuffed poblanos. Once prepared, keep the peppers warm in the oven while you prepare the grits.
Prepare grits according to package instructions — typically, in a sauce pan, adding 1 cup of dry grits and 4 cups of water, bringing to a boil and stirring until rich and creamy. Add the pepper jack cheese and stir to incorporate.
Fry your bacon. Once crisp, add the shrimp and stir until they are pink and cooked through.
Add the green onions and 1/4 cup of chicken broth, stirring to incorporate.
Simply arrange warm poblanos on a plate, and cover with the creamy grits.
Add 3-4 large shrimp and drizzle with bacon, onions, broth gravy and salt/pepper to taste.
Then enjoy the warm, creamy and savory tastes, bursting with a little southwestern flavor.
Prep Tip: Once the poblanos are roasted and cleaned, this dish is a snap to put together for an evening meal. Enjoy!