South of the Border Shrimp and Grits
Servings: 4 servings
Calories: 509kcal
Ingredients
- 1 tablespoon olive or vegetable oil
- 3 bell peppers , any color, seeded, deveined, and cut into strips
- 1 large white onion , cut into 1-inch strips
- Kosher or fine sea salt
- Black pepper
- 1 cup Xochitl red salsa of choice
- 1 pound uncooked medium shrimp , peeled and deveined
- 4 cups water
- 1 cup quick cooking grits
- 2 cups finely shredded Mexican cheese blend
- Cilantro leaves , for garnish
Instructions
- Heat oil in a large skillet over medium-high heat. Add the peppers and onions and sprinkle with a large pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are tender and starting to brown. Add the salsa and shrimp. Cook, stirring, until the shrimp are pink, about 3-4 minutes.
- While the vegetables are cooking, bring 4 cups water to a boil. Add a pinch of salt and slowly stir in the grits. Reduce heat to medium-low and continue to cook, stirring occasionally, until thickened, about 5 minutes. Take off the heat and stir in the cheese.
- Spoon the grits into shallow bowls, top with the shrimp mixture, garnish with cilantro, and serve.
Nutrition
Calories: 509kcal | Carbohydrates: 43g | Protein: 41g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 919mg | Potassium: 797mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3476IU | Vitamin C: 118mg | Calcium: 481mg | Iron: 3mg