Ingredients
- 1 cup quick grits
- 1 Tbsp olive oil
- 1 poblano pepper, sliced
- 1 red bell pepper, sliced
- 1 lb shrimp, peeled & deveined
- 3 cloves garlic, minced
- 1 lime, juiced
- 1/4 cup queso fresco, crumbled
Preparation
- Prepare grits according to package directions. Cover & set aside.
- In a large skillet heat oil over medium-high. Add peppers & cook 3-4 minutes or until soft, stirring often.
- Add shrimp, garlic & lime. Cook 4-5 minutes or until shrimp turns pink.
- Top grits with shrimp mixture & queso fresco. Serve immediately.
Tips
Feel free to switch out the red bell pepper for any color you prefer!Nutrition Facts
6 servings per recipe | |
Serving size | (297g) |
Amount per serving Calories |
220 |
% Daily Value* |
|
Total Fat 5g | 6% |
Saturated Fat 1.5g | 8% |
Trans Fat 0g | |
Cholesterol 100mg | 33% |
Sodium 470mg | 20% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Includes 0g Added Sugars |
0% |
Protein 15g | |
Vitamin D 0mcg | 0% |
Calcium 77mg | 6% |
Iron 1mg | 6% |
Potassium 245mg | 6% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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