Smoky Shrimp & Sweet Peppers over Cheesy Cheddar Grits

Smoky Shrimp & Sweet Peppers

over Cheesy Cheddar Grits

25 MIN
13 SmartPoints®
2 Servings
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From the Test Kitchen

A rustic, yet creamy porridge made from dried corn, girts are a beloved dish of Southern cuisine. Here, we’re cooking ours with a blend of smoky spices, then stirring in cheddar cheese curds to create the perfect partner for our chipotle-spiced shrimp and peppers.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Smoky Shrimp & Sweet Peppers over Cheesy Cheddar Grits
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with 4 cups of water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Place in a bowl; add the sliced white bottoms of the scallions. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper.

Make the cheesy grits:
2 Make the cheesy grits:

Add the polenta and spice blend to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium. Cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the polenta is thickened and the water has been absorbed. Turn off the heat. Add the cheese curds, a big pinch of salt, and as much of the garlic paste as you’d like; whisk until melted and combined. Taste, then season with salt and pepper if desired. 

Cook the peppers:
3 Cook the peppers:

While the polenta cooks, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Move the peppers to one side of the pan.

Cook the shrimp & serve your dish:
4 Cook the shrimp & serve your dish:

Add the shrimp in an even layer to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Add the chopped garlic, tomato paste, 1/4 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cheesy grits topped with the cooked shrimp and peppers. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with 4 cups of water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Place in a bowl; add the sliced white bottoms of the scallions. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper.

2 Make the cheesy grits:

Add the polenta and spice blend to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium. Cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the polenta is thickened and the water has been absorbed. Turn off the heat. Add the cheese curds, a big pinch of salt, and as much of the garlic paste as you’d like; whisk until melted and combined. Taste, then season with salt and pepper if desired. 

Make the cheesy grits:
Cook the peppers:
3 Cook the peppers:

While the polenta cooks, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Move the peppers to one side of the pan.

4 Cook the shrimp & serve your dish:

Add the shrimp in an even layer to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Add the chopped garlic, tomato paste, 1/4 cup of water (carefully, as the liquid may splatter), and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Stir to thoroughly combine. Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off and the shrimp are cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cheesy grits topped with the cooked shrimp and peppers. Garnish with the sliced green tops of the scallions. Enjoy! 

Cook the shrimp & serve your dish:
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