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Hands-on time: 10 minutes
Total time: 20 minutes
- 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
- 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.
- 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.
- 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.
- To serve, divide grits among 4 dinner plates and sprinkle evenly with cheese. Spoon equal amounts of shrimp mixture over top.
Nutrients per serving (1/2 cup shrimp mixture and 1/2 cup grits): Calories: 224, Total Fat: 6 g, Sat. Fat: 1 g, Carbs: 20 g, Fiber: 1 g, Sugars: 2 g, Protein: 21 g, Sodium: 486 mg, Cholesterol: 131 mg