Ingredients:
•1 pound uncooked shrimp (16-20 per pound), peeled and deveined
•2 tablespoons fajita seasoning mix
•1 cup quick-cooking grits
•4 cups boiling water
•1-1/2 cups shredded Mexican cheese blend
•3 tablespoons 2% milk
•2 tablespoons olive oil
•3 medium sweet peppers, seeded and cut into 1-inch strips
•1 medium sweet onion, cut into 1-inch strips
•1 jar (15-1/2 to 16 ounces) Capt’n Tony’s medium salsa
Directions:
Sprinkle shrimp with fajita seasoning; toss to coat. Set aside.
In a medium/large size pot, bring 4 cups of water to a boil. Slowly stir grits into boiling water. Reduce heat to medium; cook, covered, stirring occasionally, until thickened, 5-7 minutes. Remove from heat. Stir in cheese until melted; then stir in milk. Keep warm.
In a large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir until tender and pepper edges are slightly charred. Add Capt’n Tony’s salsa, orange juice and shrimp. Cook, stirring constantly, until shrimp turn pink, 4-6 minutes. Stir in 1/4 cup cilantro. Remove from heat.
Spoon grits into serving bowls; top with shrimp mixture. Sprinkle with remaining cilantro. Enjoy!