Thank you to our friends at Melissa’s Produce for supplying the Hatch Chilis for this recipe! This recipe uses Big Green Egg Ancho Chili & Coffee Seasoning.
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Set the EGG for indirect cooking with the convEGGtor at 450°F/232°C.
Lightly salt the water (1/4 tablespoons (4 ml)) and add to the Dutch oven; place the Dutch Oven - Cast Iron on the grid while prepping and bring to a boil. Add the grits and 2 tablespoons (30 ml) of butter, stirring to incorporate all ingredients. Cook for 5-10 minutes, or until all of the water has disappeared. Add cheese, garlic, cilantro, 1/4 tablespoons (4 ml) salt, black pepper and the rest of the butter. Mix thoroughly and set aside.
Put the cast iron skillet in the middle of the EGG to heat. Around it, place your Hatch chilies for roasting. Roast them until the outer skin is blistered and dark, then place them in a resealable bag to steam for 10-15 minutes. Carefully peel the outer layer of skin off and discard; remove the seeds and discard. Chop the remaining chilies and put in a bowl.
While the chilies are roasting, cook the bacon in the skillet until it is crispy, remove, chop and set aside. In the bacon grease, add the shrimp and season with Ancho Chili & Coffee Seasoning. Cook 2 minutes per side, remove and set aside.
Remove the skillet from the EGG, making sure to stir the contents at the bottom. Add your grits in an even layer spread across the bottom of the skillet. Add bacon, shrimp, scallions and chopped Hatch Chilies. Enjoy!
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