Recipes

INGREDIENTS:

GRITS

• 1/2 cup quick-cooking grits
• 1/2 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1/8 tsp ground cayenne pepper
• 1/2 tsp sea salt
• 1 oz shredded reduced-fat sharp cheddar cheese

RED PEPPER SHRIMP

• Olive oil cooking spray
• 1 medium red bell pepper, chopped
• 12 oz medium raw peeled shrimp, rinsed and patted dry
• 1 tbsp safflower oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp fresh ground black pepper
• 1/8 tsp sea salt
• 2 medium scallions, trimmed and finely chopped

INSTRUCTIONS:

1. Prepare grits: In a medium saucepan, bring 2 cups water to a boil on high heat. Stir in grits and return to a boil. Then reduce heat to medium-low, cover and cook for 5 minutes or until liquid is absorbed. Remove from heat, stir in garlic powder, Worcestershire, cayenne and salt; cover and set aside.
2. Meanwhile, prepare red pepper shrimp: Heat a large nonstick skillet on medium-high. Coat skillet with cooking spray, add pepper and lightly coat pepper with cooking spray. Cook for 4 minutes, stirring frequently, until pepper begins to lightly brown on edges. Set aside on a plate.
3. In a medium bowl, combine shrimp with remaining ingredients, except scallions and cheese, and stir until well coated. Add mixture to skillet in a single layer and cook on medium-high, without stirring, for 2 minutes. Stir and cook for 2 more minutes, until shrimp is opaque in center. Remove from heat and stir in red pepper and scallions.
4. To serve, divide grits among 4 dinner plates and sprinkle evenly with cheese. Spoon equal amounts of shrimp mixture over top.