Ingredients

Grits

• 1 cup quick grits
• ½ teaspoon salt
• ½  teaspoon garlic powder
• ½  teaspoon paprika
• 2 ¼   cups vegetable broth
• ¼ cup Cojita cheese
• Pinch of cayenne pepper
• 1 large egg, beaten
• 1 tablespoon butter
• 6 medium poblano peppers

• 2 lbs 16-20 fresh shrimp, peeled deveined tail off
• 2 teaspoon Old Bay Seasoning
• 1/8 cup orange juice
• 1/8 cup lime juice
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, sliced
• 1 small red bell pepper, sliced
• 1 small, green bell pepper, sliced
• 1 small, orange bell pepper, sliced
• 1 pint tri-colored grape tomatoes, halved
• 4 tablespoon olive oil, divided
• 6 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon aji Amarillo paste (can add more for a little extra heat)
• 1 tablespoon crab boil
• 2- 14 ounces can coconut milk
• 1 tablespoon chicken bouillon powder
• Salt to taste
• ¼ cup fresh cilantro, chopped

Directions

PREHEAT OVEN TO 350 DEGREES

In a small bowl, combine grits, salt, garlic powder and paprika.  In a medium saucepan, over medium high heat, bring vegetable stock to a low boil.  Slowly whisk in grit mixture. Reduce heat to low and cook 6 to 8 minutes until thickened, stirring often. ( If grits become too thick, thin out to desired consistency by adding more stock) Stir in cheese and cayenne and continue to cook for about 2 to 3 minutes. Remove from heat and allow to cool slightly.  Gradually stir in egg and butter. Set aside

Roast The poblano peppers, using long tongs by cooking over a grill or burner until the skin turns dark and blisters.  Using the thongs remove them from the heat and place in a bowl. Cover with plastic wrap, so peppers can steam a little.  When they have cooled, remove the peppers from the bowl.  Under running water, gently peel off the skin and remove seeds.  Set aside on a plate. Pat dry.

Spray a small baking tray with pan spray. Place peppers on tray and spoon a generous amount of grits into each of the peppers. Place covered into the oven and bake for 15 minutes. Remove pan from oven and uncover. Return peppers to the oven and bake uncovered an additional 15 minutes. Remove pan and allow peppers to rest for 5 minutes before serving.

In a small bowl mix Old Bay, orange juice, and lime juice. Toss shrimp in the bowl and coat well with mixture. Set aside and marinade for 30 minutes.

In a large saucepan over medium heat, warm 2 tablespoons of olive oil. Once oil begins to shimmer add onions, peppers and grape tomatoes. Sauté for 5 minutes, then stir in garlic.  Reduce heat to low and add cumin, coriander, aji Amarillo paste, crab boil and coconut milk. Simmer for 5 minutes, stir in chicken bouillon powder. Simmer on low while preparing shrimp.

To prepare shrimp, heat the remaining oil in a large skillet.  Remove shrimp from marinade and sauté in hot oil for 3 to 5 minutes or until shrimp are opaque. Transfer shrimp to platter. Stir in any remaining liquid from marinade and skillet into the sauce. Add additional salt to sauce as needed. 

To serve, arrange shrimp around stuffed poblano pepper and spoon over sauce. Top with cilantro.