"I combined two of my favorite dishes—shrimp with cheesy grits, and fajitas—into this spicy one-dish meal. For more heat, use pepper jack cheese instead of Mexican cheese blend. —Arlene Erlbach, Morton Grove, Illinois..."
INGREDIENTS
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1 pound uncooked shrimp (16-20 per pound), peeled and deveined
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2 tablespoons fajita seasoning mix
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1 cup quick-cooking grits
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4 cups boiling water
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1-1/2 cups shredded Mexican cheese blend
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3 tablespoons 2% milk
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2 tablespoons canola oil
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3 medium sweet peppers, seeded and cut into 1-inch strips
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1 medium sweet onion, cut into 1-inch strips
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1 jar (15-1/2 to 16 ounces) medium chunky salsa
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1/4 cup orange juice
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1/4 cup plus 1 tablespoon fresh cilantro leaves, divided