You’ll Need
For the Pepper Boats
4 large mixed peppers, halved and deseeded
1 tbsp vegetable oil
1/2 tsp sea salt
For the Shrimp & Grits
500g raw peeled prawns, roughly chopped
150g quick-cook grits or fine polenta
600ml hot chicken stock
100ml double cream
150g mature cheddar, grated
100g smoked bacon, cooked crisp and chopped
3 spring onions, finely sliced
1 tsp Cajun seasoning
25g butter
Optional but dangerous
Hot pepper sauce
Extra cheddar
Pickled jalapenos
Method
Brush the pepper halves with oil and season lightly.
Preheat your air fryer to 190°C and cook the peppers cut-side up for 8 minutes.
Whisk the grits into the hot stock in a deep heatproof dish.
Cover and air fry at 180°C for 10-12 minutes, whisking every 4 minutes.
Stir in the cream, cheddar, bacon, spring onions, Cajun seasoning and butter.
Fold the raw prawns through the hot grits.
Fill the pepper boats and air fry at 185°C for 6-7 minutes.
Check the prawns are opaque and the filling piping hot.
Finish with spring onions and hot sauce.