We all know I'm white-girl spicy over here. This definitely could have been toned down for me. I think the only thing it could have been was the fajita seasoning (or I suppose it combined with the salsa?) so if I made this again, I'd do a smidgen less of the seasoning. Other than that, great flavor and easy to make.
- 1 lb uncooked shrimp (16-20 per lb), peeled and deveined
- 2 Tbsp fajita seasoning mix
- 1 cup quick-cooking grits
- 4 cups boiling water
- 1 1/2 cups shredded Mexican blend cheese
- 3 Tbsp 2% milk
- 2 Tbsp canola oil
- 3 medium sweet peppers, seeded and cut into 1-inch strips
- 1 medium sweet onion, cut into 1-inch strips
- 1 jar (15.5-16 oz) medium chunky salsa
- 1/4 cup orange juice
- 1/4 cup plus 1 Tbsp fresh cilantro leaves, divided
Sprinkle shrimp with fajita seasoning; toss to coat. Set aside.
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; stir in milk. Cover to keep warm.
In a large skillet, heat canola 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.
Spoon grits into serving bowls; top with shrimp mixture. Sprinkle with remaining cilantro.
Serves 4
Total Time: 30 minutes
Recipe from Taste of Home
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