Shrimp and Cheesy Grits

We love grits and southern food, and we also love seafood, so this dish was an instant classic. Tyler loved it, and so did I. Pretty easy too.

• 2 red and/or yellow sweet peppers
• 1/2 cup quick cooking hominy grits
• 1/2 cup shredded Mexican cheese blend (2 oz.)
• 1-1/2 lb. medium shrimp, peeled and deveined, tails intact
• 1/2 tsp. chili powder
• 1/4 cup olive oil
• 1 cup cilantro sprigs
• 1 Tbsp. cider vinegar
• Lemon wedges and cilantro sprigs, optional

Directions

1. Halve, seed, and coarsely chop peppers. In medium saucepan heat 1-34 cups water to boiling. Stir in grits and peppers. Return to boiling. Reduce heat. Simmer, covered, 5 minutes, until most water is absorbed and grits are tender. Stir in cheese. Sprinkle salt and pepper. Cover; keep warm.

2. In bowl toss shrimp with chili powder. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp. Cook and stir 3 to 4 minutes or until shrimp are opaque.

3. In food processor combine remaining oil, cilantro, vinegar, and 2 tablespoons water. Drizzle over shrimp and grits. Serve with lemon and cilantro. Makes 4 servings.