Stir-Fry Shrimp with Cheesy Grits

Spicy shrimp is served with creamy grits and colorful sweet peppers to make this quick dinner. A cilantro vinaigrette finishes off the dish.



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Ingredients
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    2   
    red and/or yellow sweet peppers
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    1/2  cup 
    quick cooking hominy grits
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    1/2  cup 
    shredded Mexican cheese blend (2 oz.)
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    1 1/2  pounds 
    medium shrimp, peeled and deveined, tails intact
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    1/2  teaspoon 
    chili powder
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    1/4  cup 
    olive oil
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    1   cup 
    cilantro sprigs
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    1   tablespoon 
    cider vinegar
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    Lemon wedges and cilantro sprigs, optional

Directions
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.
Nutrition information
Per Serving: 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 (g) 81, Cobalamin (Vit. B12) (g) 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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