Shrimp & Grits Poppers
April 11, 2019
Shrimp & Grits Poppers
Ingredients
- 4 poblano peppers
- 3½ cups cooked grits
- 1 cup shredded Cheddar cheese
- 2 tablespoons Cajun seasoning
- 16 jumbo shrimp grilled
- Pico de gallo for garnish
- Chipotle aioli for garnish
Instructions
- Preheat oven to 350°. When heated, roast poblanos 4 minutes; cool, then cut a slit lengthwise. Scoop out seeds and discard. In a bowl, mix remaining ingredients except shrimp; stuff poblanos with mixture, then top each with 4 interlocking shrimp. Return to oven, baking 8 to 10 minutes or just until heated through. Garnish with pico de gallo and drizzle with chipotle aioli before serving.
Notes
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