- 2 pounds raw shrimp, shelled and deveined
- 6 slices of thick cut bacon
- 2 poblano peppers, fired, then chopped
- 4 cups water
- 1 cup stone ground grits
- Juice of 1 lemon (or approx. 4 tsp.)
- 3 Tbsp. butter
- 2 cups sharp cheddar cheese
- 1 large clove of garlic, pressed
- Fresh, chopped parsely (optional)
- Salt and pepper
Clean and halve each poblano, removing seeds and stems. Place cut side down on cookie sheet and broil (or place outside on grill) until roasted. Mince if all like poblanos; if kids will be eating, cut into larget pieces that can be picked out for them. Boil water, once boiling add salt, pepper, and grits. Cook about 20-25 minutes, stirring as needed (lower heat, covered). While the grits cooks, fry bacon in pan until crisp. Remove cooked bacon to drain on paper towels. Drain grease from pan, but leave about 1 Tbsp. Cook shrimp in the remaining bacon grease. Once pink, add lemon juice, garlic, and parsely. Chop and add in bacon, saute all for about 2-3 minutes, then remove from heat. Once grits are cooked, stir in butter and cheese until melted, add poblanos, then shrimp mixture. Serve immediately. Also delicious re-heated as leftovers. Can also serve with a side of fresh, sliced garden tomatoes. I love this dish served with a Pinot Grigio.
