This impressive main dish will leave your guests speechless.
Shrimp and Grits Stuffed Peppers
Makes 6 servings
- 3 large poblano peppers, halved lengthwise and seeded
- 1 cup cooked grits
- ½ cup shredded Monterey Jack cheese with peppers, divided
- ¼ cup whole milk
- 1 orange bell pepper
- ½ pound small fresh shrimp, peeled and deveined
- ¼ cup corn kernels
- 1½ teaspoons Creole seasoning
- Garnish: chopped fresh cilantro
- Preheat oven to 375°. Spray a 10-inch cast-iron skillet with cooking spray.
- Arrange poblano peppers in an even layer in prepared skillet.
- In a small bowl, stir together cooked grits, ¼ cup cheese, and milk. Divide mixture among pepper halves, filling about two-thirds full.
- Heat a large cast-iron skillet over high heat. Add bell pepper; cook, turning occasionally, until charred on all sides, about 5 minutes. Let cool for 1 minute.
- Seed and dice bell pepper. Place ¼ cup diced bell pepper in a medium bowl; reserve remaining bell pepper for garnish. Add shrimp, corn, and Creole seasoning to diced bell pepper, stirring to combine. Divide shrimp mixture among pepper halves. Sprinkle with remaining ¼ cup cheese.
- Bake until shrimp is fully cooked and peppers are softened, about 30 minutes. Garnish with reserved bell pepper and cilantro, if desired.
Can’t find poblanos? Substitute your favorite bell peppers.