2 large red bell peppers, halved lengthwise and seeded
1-3/4 cups low sodium chicken broth
1/2 cup Milk
1/2 cup yellow corn grits
1/4 teaspoon ground black pepper
1 tablespoon Olive Oil
12 ounces raw 31-40 count peeled and deveined shrimp, thawed if necessary
1/4 cup Shredded Sharp Cheddar Cheese
2 tablespoons Unsalted Butter
1/2 teaspoon Cajun Seasoning
1 green onion, thinly slicedCayenne pepper hot sauce (optional)
Let’s make it!
1.Preheat oven to 350°. Place bell peppers, cut side up, on large microwave-safe plate. Heat in microwave oven on high 3 minutes or until slightly tender; transfer to rimmed baking pan, cut side up.
2.In medium saucepan, heat 1-1/2 cups broth and milk to a boil over medium-high heat; reduce heat to low and whisk in grits. Cook 5 minutes or until slightly creamy, whisking occasionally; whisk in black pepper. Fill bell peppers with grits.
3.In large skillet, heat oil over medium-high heat; add shrimp and cook 2 minutes, turning once. Top grits with shrimp and cheese. Bake 10 minutes or until shrimp turn opaque throughout.
4.In same skillet, cook butter, Cajun seasoning and remaining 1/4 cup broth 3 minutes or until reduced by half, whisking constantly. Drizzle peppers with broth mixture and sprinkle with green onion; serve with hot sauce, if desired.