Poblano Shrimp And Grits
- Southwestern shrimp and grits:
- 1/2 c grits (quick NOT instant)
- 2 c beer, divided
- 1 c water
- 1/2 tsp salt
- 3/4 c prepared pimento cheese spread (could use 1 c grated cheese if you don't have pimento cheese)
- 3/4 lb peeled raw shrimp
- 6 whole poblano chiles
- 1 c prepared cocktail sauce
- Preheat oven to 375.
- Bring 1 cup beer and 1 cup water to boil in a medium saucepan. Add
- grits and cook for 5 minutes, stirring occasionally. While grits cook,
- slice the tops off chiles and remove seeds. Add pimento cheese spread, salt
- and shrimp to pan of grits, stir and remove from heat. Pour 1 cup beer
- and cocktail sauce in the bottom of 9 by 13 casserole dish. Spoon grits
- and shrimp mixture into cored chiles, place on top of beer and cocktail
- sauce, making sure cut open side is slightly elevated so grits will not
- spill out.
- Cover tightly with foil and bake for 40 minutes until peppers are soft
- and pan is bubbling.
shrimp, grits, beer, water, salt, pimento cheese, shrimp, poblano chiles, cocktail sauce
Taken from www.epicurious.com/recipes/member/views/poblano-shrimp-and-grits-1209593 (may not work)