Fajita-Style Shrimp and Grits

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 canola 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) chunky medium salsa 1/4 cup orange juice 1/4 cup plus 1 tablespoon fresh cilantro leaves,

Grits should be added to hot water slowly. Lower the heat to medium and cook, covered, stirring now and again, for 5 to 7 minutes, or until thickened. Take off the heat. After the cheese has melted, whisk in the milk. Stay warm.

Heat the oil in a big skillet over medium-high heat. Add onion and peppers; heat and stir until pepper edges are faintly browned and soft.  

Add the shrimp, orange juice, and salsa. Cook for 4–6 minutes, stirring regularly, or until shrimp turn pink. Add 1/4 cup of cilantro and stir. Take off the heat.

Place grits in serving bowls and pour shrimp mixture on top. Add the remaining cilantro on top.