South of the Border Shrimp and Grits

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon taco seasoning
• 3 cloves garlic, minced
• 1 onion, diced
• 1 jalapeno, diced
• 1 bell pepper, diced
• 1 can diced tomatoes
• 1/2 cup cilantro, chopped
• 1 cup quick-cooking grits
• 3 cups chicken broth
• 1/2 cup sharp cheddar cheese, grated

Directions

1. In a large skillet over medium-high heat, add the olive oil and shrimp. Sprinkle with taco seasoning and cook until shrimp are just cooked through, about 3-4 minutes.
2. Add the garlic, onion, jalapeno, and bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the diced tomatoes and cilantro. Simmer for 5 minutes.
4. Meanwhile, in a medium saucepan, bring the chicken broth to a boil. Add the grits and stir until combined. Reduce heat to low and cover. Simmer for 10 minutes, stirring occasionally, until the grits are tender and thickened.
5. Stir in the cheese to the grits. To serve, spoon the grits onto a plate and top with the shrimp and vegetables.

Interesting Facts

• Shrimp and grits is a classic Southern dish that has been around since the 19th century.
• Grits are made from ground corn and were traditionally eaten by Native Americans.
• The Mexican flavors in this dish give it a unique twist and add a bit of heat.