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

1. Preheat oven to 375.
2. Bring 1 cup beer and 1 cup water to boil in a medium saucepan. Add
3. grits and cook for 5 minutes, stirring occasionally. While grits cook,
4. slice the tops off chiles and remove seeds. Add pimento cheese spread, salt
5. and shrimp to pan of grits, stir and remove from heat. Pour 1 cup beer
6. and cocktail sauce in the bottom of 9 by 13 casserole dish. Spoon grits
7. and shrimp mixture into cored chiles, place on top of beer and cocktail
8. sauce, making sure cut open side is slightly elevated so grits will not
9. spill out.
10. Cover tightly with foil and bake for 40 minutes until peppers are soft
11. 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)