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:
- Serving size:
SERVING (SEE INSTRUCTIONS)
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
0.25 cup |
|
onion , diced |
6.000 oz. |
1 cup |
|
garlic , peeled, chopped |
7.000 oz. |
1.5 cup |
|
shrimp , yield from 1 oz. raw, 16/20 ct. |
|
36 |
|
stone-ground grits |
11.000 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 |
4.000 oz. |
1 cup |
|
poblano chile , roasted, thin julienne |
5.000 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:
- Serving size:
SERVING (SEE INSTRUCTIONS)
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
0.25 cup |
|
onion , diced |
6.000 oz. |
1 cup |
|
garlic , peeled, chopped |
7.000 oz. |
1.5 cup |
|
shrimp , yield from 1 oz. raw, 16/20 ct. |
|
36 |
|
stone-ground grits |
11.000 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 |
4.000 oz. |
1 cup |
|
poblano chile , roasted, thin julienne |
5.000 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.
