Shrimp and Grits Stuffed Peppers

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6020

This impressive main dish will leave your guests speechless.

Shrimp and Grits Stuffed Peppers
 
Makes 6 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 375°. Spray a 10-inch cast-iron skillet with cooking spray.
  2. Arrange poblano peppers in an even layer in prepared skillet.
  3. In a small bowl, stir together cooked grits, ¼ cup cheese, and milk. Divide mixture among pepper halves, filling about two-thirds full.
  4. 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.
  5. 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.
  6. Bake until shrimp is fully cooked and peppers are softened, about 30 minutes. Garnish with reserved bell pepper and cilantro, if desired.

KITCHEN TIP:

Can’t find poblanos? Substitute your favorite bell peppers.

 

 

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