Combine grits, garlic, white cheddar and poblano chiles with Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos. Garnish with shrimp and chopped cilantro for creamy and decadent dish.
- Total time: 60 minutes
- Servings:
12
| Ingredient | Weight | Measure |
|---|
| canola oil | | 0.25 cup |
| onion , diced | 6.0 oz. | 1 cup |
| garlic , peeled, chopped | 7.0 oz. | 1.5 cup |
| shrimp , yield from 1 oz. raw, 16/20 ct. | | 36 |
| stone-ground grits | 11.0 oz. | 2 cup |
| Swanson® Chicken Stock | | 5 cup |
| Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos | | 4 cup |
| white Cheddar cheese , sharp, shredded | 4.0 oz. | 1 cup |
| poblano chile , roasted, thin julienne | 5.0 oz. | 1 cup |
| kosher salt | | 1 pinch |
| black pepper , ground | | 1 pinch |
| cilantro , whole bunch(es), chopped | | 0.25 bunch |
1. In a large sauce pot, heat canola oil over medium heat.
2. Add onions and garlic. Cook for 4-5 minutes until onions are tender.
3. Add shrimp. Sauté for 3 minutes. Remove shrimp. Reserve.
4. Add grits. Cook for 2 minutes.
5. Add chicken stock. Let simmer on low heat, stirring often.
6. Add Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos. Continue to cook for 20 minutes, or until grits are tender.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
7. Add 1/2 the cheese, poblanos, salt and pepper.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve: Portion 3/4 cup of grits into serving bowl. Garnish with cilantro, a sprinkle of the remaining cheese and 3 shrimp.
Combine grits, garlic, white cheddar and poblano chiles with Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos. Garnish with shrimp and chopped cilantro for creamy and decadent dish.
- Total time: 60 minutes
- Servings: 12
| Ingredient | Weight | Measure |
|---|
| canola oil | | 0.25 cup |
| onion , diced | 6.0 oz. | 1 cup |
| garlic , peeled, chopped | 7.0 oz. | 1.5 cup |
| shrimp , yield from 1 oz. raw, 16/20 ct. | | 36 |
| stone-ground grits | 11.0 oz. | 2 cup |
| Swanson® Chicken Stock | | 5 cup |
| Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos | | 4 cup |
| white Cheddar cheese , sharp, shredded | 4.0 oz. | 1 cup |
| poblano chile , roasted, thin julienne | 5.0 oz. | 1 cup |
| kosher salt | | 1 pinch |
| black pepper , ground | | 1 pinch |
| cilantro , whole bunch(es), chopped | | 0.25 bunch |
1. In a large sauce pot, heat canola oil over medium heat.
2. Add onions and garlic. Cook for 4-5 minutes until onions are tender.
3. Add shrimp. Sauté for 3 minutes. Remove shrimp. Reserve.
4. Add grits. Cook for 2 minutes.
5. Add chicken stock. Let simmer on low heat, stirring often.
6. Add Campbell's® Culinary Reserve Roasted Poblano & White Cheddar Soup with Tomatillos. Continue to cook for 20 minutes, or until grits are tender.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
7. Add 1/2 the cheese, poblanos, salt and pepper.
CCP: Hold for hot service at 140°F or higher until needed.
To Serve: Portion 3/4 cup of grits into serving bowl. Garnish with cilantro, a sprinkle of the remaining cheese and 3 shrimp.
