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Skillet-grilled red pepper shrimp with grits
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| 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:
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
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