Stir-Fry Shrimp with Cheesy Grits
red and/or yellow sweet peppers
cup quick cooking hominy grits
cup shredded Mexican cheese blend (2 oz.)
pounds medium shrimp, peeled and deveined, tails intact
teaspoon chili powder
cup olive oil
cup cilantro sprigs
tablespoon cider vinegar
Lemon wedges and cilantro sprigs, optional
- 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.
- 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.
- 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.
Nutrition Facts(Stir-Fry Shrimp with Cheesy Grits)
- Per serving:
- 385 kcal cal.,
- 21 g fat
- (5 g sat. fat,
- 2 g polyunsaturated fat,
- 10 g monounsatured fat),
- 185 mg chol.,
- 423 mg sodium,
- 21 g carb.,
- 3 g fiber,
- 3 g sugar,
- 29 g pro.
- Percent Daily Values are based on a 2,000 calorie diet