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Shrimp & Grits Poppers

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Ingredients

  • 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

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.
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Notes

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