All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Shrimp and grits has all the tradition, a South Carolina low country staple. Jalapeño poppers have the pizzazz, standing atop many an appetizer menu around the country with its cheesy heat. Marry the two and you've got popping (get it) flavor added to a classic preparation, bringing the best out of both partners. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in a rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Stem poblano pepper, seed, and cut into ½" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Mince cilantro (no need to stem).
Trim and thinly slice green onions.
Pat shrimp dry.
If using scallops, follow same instructions. If using 16 oz. shrimp, follow same instructions and season with a pinch of salt.
Cook the Grits
Once water is boiling, stir in grits. Reduce heat to low and stir constantly until grits are smooth, 3-4 minutes.
Add cheddar, cream cheese, corn, green onions, and seasoned salt. Stir constantly until heated through, 1-2 minutes.
Remove from burner. Cover and set aside.
If grits stiffen, return to medium heat and stir in water, 1 Tbsp. at a time, until desired consistency is reached.
Cook the Peppers
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add poblano peppers and a pinch of salt to hot pan and stir occasionally until beginning to soften, 2-3 minutes.
Increase heat to medium-high.
Cook the Shrimp
Working in batches if needed, add shrimp to pan and stir occasionally until shrimp reach a minimum internal temperature of 145 degrees, 3-5 minutes.
Remove from burner.
If using scallops, cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.
Finish the Dish
Plate dish as pictured on front of card, topping grits with shrimp and poblano and garnishing with cilantro and crispy jalapeños (to taste). Bon appétit!
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