• 1 tablespoon NEWELL CILANTRO LIME
  • 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
  • ½ stick of butter


Step 1

Mix shrimp with NEWELL CILANTRO LIME & fajita seasoning; Set aside.

Step 2

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; stir in milk. Keep warm.

Step 3

In a large skillet, heat oil over medium-high heat. Add peppers cook and stir until tender and pepper edges are slightly charred. Add butter and shrimp. Cook, stirring constantly, until shrimp turn pink, 4-6 minutes. Remove from heat.

Step 4

Spoon grits into serving bowls; top with shrimp mixture.