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Spicy Shrimp and Grits
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| Yields 4 servings of: | |
| two ounces | shrimp |
| one half cup | grits |
| 1/4 tsp | chili powder |
| 1/4 tsp | ground cumin |
| 1/4 tsp | onion powder |
| 1/4 tsp | garlic powder |
| 1/4 tsp | pepper |
| 1/8 tsp | cayenne |
| 10 oz | raw medium shrimp, peeled, rinsed and patted dry |
| 2 tsp | canola or corn oil |
| 4 cups | fat free chicken broth |
| 2 tbsp | diced red bell pepper |
| 1 medium | fresh jalapeño, seeds and ribs discarded, diced |
| 1 cup | uncooked quick cooking grits |
| 1/4 cup | shredded or grated Parmesan cheese |
| 2 tbsp | chopped fresh parsley |
| 1/4 tsp | paprika,, (optional) |
1. In a small bowl, stir together to the chili powder, cumin, onion powder, garlic powder, pepper and cayenne.
2.Put the shrimp in a medium bowl. Drizzle the oil over the shrimp, stirring gently to coat. Sprinkle 1/8 tsp of the chili powder mixture over the shrimp. Stir gently to combine. Set aside.
3. In a medium saucepan, stir together the broth, bell pepper, jalapeño and the remaining 1/4 tsp chili powder mixture. Bring to a simmer over medium-high heat, stirring occasionally. Stir in the grits. Cook for 1 to 2 minutes, or until thickened,stirring constantly. Stir in the Parmesan. Remove from the heat.
4. Meanwhile, heat a large nonstick skillet over medium-high heat. Arrange the shrimp in a single layer in the skillet. Cook for 2 to 3 minutes, or until no longer pink and beginning to brown on the outside and are opaque in the center.
5. Spoon the grits into shallow bowls. Top with the shrimp. Sprinkle with the parsley and paprika.
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