Cilantro Lime Shrimp with Cheesy Poblano Grits

Cilantro Lime Shrimp with Cheesy Poblano Grits

I made this for dinner last night. It was easy and very flavorful.

Cilantro Lime Shrimp with Cheesy Poblano Grits 2

Despite having been in South Carolina for 5 years, I’m still not completely gaga for grits. They taste boring. The addition of cheese and roasted poblanos definitely make grits more exciting for the taste buds.

Cilantro Lime Shrimp with Cheesy Poblano Grits 3

Cilantro Lime Shrimp with Cheesy Poblano Grits
Makes 4 servings

For the grits:
2 poblanos chiles/peppers
2 cups water
1 1/2 cups milk
3/4 teaspoon salt (or to taste)
2 tablespoons butter
3/4 cup grits (not the quick cooking kind)
4 ounces Monterrey jack (or pepper jack) cheese, shredded

For the shrimp:
1 pound shrimp, shelled and deveined
2 tablespoons butter
3 cloves garlic
1/4 cup fresh cilantro, chopped
juice of 1 lime

To roast the poblano chiles:
Preheat broiler to high. Place the poblano chiles on a baking sheet and broil, turning every 5 minutes until each side is blackened and charred. Alternatively, if you have a gas stove, you can char the peppers over a flame, using tongs to turn them. Place the roasted poblanos in a large bowl and cover with foil. Let stand 15 minutes. Peel the skin off the chiles, cut in half lengthwise, discard seeds and membranes, and chop.

For the grits:
Bring the water, milk, salt, and butter to a boil. Gradually whisk in the grits. Reduce heat to low and cook, covered, stirring often, for 15 – 20 minutes, or until desired consistency. Stir in the chopped roasted poblanos and shredded cheese and take off the heat.

For the shrimp:
Melt the butter in a skillet over medium-high heat. Add the shrimp and cook 2 – 3 minutes, or until no longer pink. Add the garlic and cook another minute, or until the shrimp are completely cooked through. Add the cilantro and lime juice and serve over the grits.

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