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Shrimp and Grits over a Roasted Poblano, Paired with Syrah

Shrimp and Grits over a Roasted Poblano

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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.

Shrimp Grits and Roasted Poblano Ingredients

Ingredients:

  • 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.

Grating Cheese

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.

Adding Cheese to Grits

Fry your bacon. Once crisp, add the shrimp and stir until they are pink and cooked through.

Shrimp and Bacon

Add the green onions and 1/4 cup of chicken broth, stirring to incorporate.

Shrimp Bacon and Green Onions

Simply arrange warm poblanos on a plate, and cover with the creamy grits.

Grits and Poblanos

Add 3-4 large shrimp and drizzle with bacon, onions, broth gravy and salt/pepper to taste.

Adding Bacon to Grits

Then enjoy the warm, creamy and savory tastes, bursting with a little southwestern flavor.

Shrimp Grits and Roasted Pobanos

Prep Tip: Once the poblanos are roasted and cleaned, this dish is a snap to put together for an evening meal. Enjoy!