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Posted by / 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

3 comments:

  1. Note to self: don't read this blog when hungry :)

    ReplyDelete
  2. I love shrimp and grits. One of these days I have to make these at home myself. I hope the new adventure is going well for you!

    ReplyDelete

"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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