Shrimp & Grits Poppers

Shrimp and Grits Poppers-recipe

Shrimp & Grits Poppers

Print Recipe Pin Recipe Facebook Add Your Collection


  • 4 poblano peppers
  • 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


  • 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.
Try My Kitchen Wall , It’s Free!Mention @My Kitchen Wall or tag #MyKitchenWall!
Fantastic Spice Blends
Louisiana Spice Set


If you enjoyed this recipe, you will love North Carolina Back Road Restaurant Recipes.  Order your copy today.
North Carolina Back Road Restaurant Cookbook
Fish & Seafood Set