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Fajita-Style Shrimp and Grits
I combined two of my favorite dishes—fajitas and shrimp with cheesy grits—into this spicy one-dish meal. For more heat, use pepper jack cheese instead of a Mexican cheese blend. —Arlene Erlbach, Morton Grove, Illinois
Ingredients
- 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
- 2 tablespoons fajita seasoning mix
- 1 cup quick-cooking grits
- 4 cups boiling water
- 1-1/2 cups shredded Mexican cheese blend
- 3 tablespoons 2% milk
- 2 tablespoons canola oil
- 3 medium sweet peppers, seeded and cut into 1-inch strips
- 1 medium sweet onion, cut into 1-inch strips
- 1 jar (15-1/2 to 16 ounces) chunky medium salsa
- 1/4 cup orange juice
- 1/4 cup plus 1 tablespoon fresh cilantro leaves, divided
Directions
- 1. Sprinkle shrimp with fajita seasoning; toss to coat. Set aside.
- 2. Slowly stir grits into boiling water. Reduce heat to medium; cook, covered, stirring occasionally, until thickened, 5-7 minutes. Remove from heat. Stir in cheese until melted; then stir in milk. Keep warm.
- 3. In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender and pepper edges are slightly charred. Add salsa, orange juice and shrimp. Cook, stirring constantly, until shrimp turn pink, 4-6 minutes. Stir in 1/4 cup cilantro. Remove from heat.
- 4. Spoon grits into serving bowls; top with shrimp mixture. Sprinkle with remaining cilantro.
Nutrition Facts
1 serving: 561 calories, 23g fat (8g saturated fat), 176mg cholesterol, 1324mg sodium, 55g carbohydrate (12g sugars, 4g fiber), 33g protein.
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