Posted by Tim Vidra / Friday, August 16, 2013
Weekend Eats: Shrimp N Grits over a Roasted Poblano
My latest post for Aftertaste by Lot18 has a little bit of a Southern — Southwestern flair to it, shrimp and grits over a roasted poblano pepper.
Once your poblano is roasted, peeled, and cored its as simple as cooking your grits, bacon, and shrimp.
Then you can simply dress up your plate for a simple weekend or weekday meal. Utilizing local shrimp,stone ground grits, and poblanos (which were grown locally and arrived in my Farm Table box) makes this dish even better!
Enjoy the recipe here!
E.A.T. local E.A.T. well