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- 2 red and/or yellow sweet peppers
- 1/2 cup quick cooking hominy grits
- 1/2 cup shredded Mexican cheese blend (2 oz.)
- 1 1/2 pounds medium shrimp, peeled and deveined, tails intact
- 1/2 teaspoon chili powder
- 1/4 cup olive oil
- 1 cup cilantro sprigs
- 1 tablespoon cider vinegar
- Lemon wedges and cilantro sprigs, optional
1. Halve, seed, and coarsely chop peppers. In medium saucepan heat 1-34 cups water to boiling. Stir in grits and peppers. Return to boiling. Reduce heat. Simmer, covered, 5 minutes, until most water is absorbed and grits are tender. Stir in cheese. Sprinkle salt and pepper. Cover; keep warm.
2. In bowl toss shrimp with chili powder. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp. Cook and stir 3 to 4 minutes or until shrimp are opaque.
3. In food processor combine remaining oil, cilantro, vinegar, and 2 tablespoons water. Drizzle over shrimp and grits. Serve with lemon and cilantro. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 385,
- Fat, total (g) 21,
- chol. (mg) 185,
- sat. fat (g) 5,
- carb. (g) 21,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 29,
- vit. A (IU) 3304,
- vit. C (mg) 97,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 423,
- Potassium (mg) 394,
- calcium (mg) 172,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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