Description
Discover how to make Spicy Shrimp and Grits Stuffed Jalapeño Poppers, a bold twist on a classic dish. Perfect your appetizer skills with our easy-to-follow recipe!
Ingredients
- 8 large jalapeño peppers
- 1 pound (450 g) large shrimp, peeled and deveined
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 g) chili powder
- 1/2 teaspoon (2.5 g) cumin
- 1/4 teaspoon (1.25 g) garlic powder
- 1/2 cup (120 ml) chicken broth
- 1/4 cup (40 g) quick-cooking grits
- 1/4 cup (25 g) shredded cheddar cheese
- 2 tablespoon s (30 g) cream cheese, softened
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon (15 g) chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the jalapeño peppers in half lengthwise and remove the seeds and membranes.
- Place the jalapeño halves on a baking sheet and set aside.
- In a medium skillet, heat olive oil over medium heat.
- Add the shrimp to the skillet and season with chili powder, cumin, garlic powder, salt, and black pepper.
- Cook the shrimp for 2-3 minutes per side, until pink and opaque.
- Remove the shrimp from the skillet and chop them into small pieces.
- In the same skillet, bring chicken broth to a boil over medium-high heat.
- Stir in the quick-cooking grits and reduce heat to low.
- Cook the grits for 5-7 minutes, stirring occasionally, until thickened.
- Remove the skillet from heat and stir in cheddar cheese, cream cheese, and chopped shrimp.
- Mix until the cheeses are melted and the shrimp are evenly distributed.
- Fill each jalapeño half with the shrimp and grits mixture.
- Bake the stuffed jalapeños in the preheated oven for 12-15 minutes, until the peppers are tender.
- Remove from oven and let cool slightly.
- Garnish with chopped fresh cilantro before serving.
Notes
- Wear gloves to avoid irritation from jalapeño seeds and membranesnCook shrimp until fully opaque and pink for ideal texture and flavornSoften cream cheese at room temperature for easier blending with other ingredients
