Lightened-Up Shrimp and Grits with Cilantro Pesto

Traditional, low country shrimp and grits usually uses ingredients like butter, bacon, or cream. In this recipe, I omitted all that and opted to use a fresh cilantro pesto to flavor and sauce up the shrimp instead. I also use cornmeal which is ground finer than stone-ground grits because my family prefers the smoother texture. I LOVE this recipe. Very easy, light, and soooo yummy.

Lightened-Up Shrimp and Grits with Cilantro Pesto

2 lb jumbo shrimp, shelled and deveined
2 t extra virgin olive oil, divided
1/2 t chili powder
1/2 t Old Bay seasoning
1/4 t kosher salt
pinch fresh cracked pepper
zest of 1 lime
1 large bell pepper, seeded and diced
1 jalapeno, seeded and finely diced (optional)
3 1/2 c water
1/2 c milk
1 c yellow cornmeal
1 c shredded sharp cheddar
1 t kosher salt
Cilantro Pesto

Put the shrimp in bowl, add 1 t oil, the Old Bay, chili powder, 1/4 t salt, pepper, and lime zest. Toss.

Heat a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook ~1 minute. Flip and cook the other side 1 minute. Remove shrimp to a dish and set aside.

In the same skillet, add the remaining 1 t olive oil. Add the bell pepper and jalapeno and toss. Cook 2-3 minutes until veggies and slightly softened. Add the shrimp to the veggies, toss, and cook another minute. Remove from the heat. Stir in 1/4 c Cilantro Pesto and set aside.

To cook the grits, bring the water and milk to a boil. Gradually whisk in the cornmeal. Cook ~2 min , whisking, until thickened (add a little more water if it gets too thick). Remove from the heat. Add the cheese and 1 t salt, and stir until cheese is melted.

Serve the shrimp and veggies over the grits. Serves 4.

~✿♥✿~

These bell peppers are from my garden. They are sadly small, yes.