Prep: 15 minutes
Bake: 10 minutes
2 l arge Red Bell Peppers, halved lengthwise and seeded
1¾ cups low-sodium chicken broth
½ cup Guernsey Farms Dairy® Skim Fat Free Milk
½ cup yellow corn grits
¼ teaspoon ground black pepper
1 tablespoon Delallo® Extra Virgin Olive Oil
12 ounces Busch’s Garlic Pepper Marinated Peeled & Deveined Large Raw Shrimp
¼ cup Kraft Shredded Sharp Cheddar Cheese
2 tablespoons unsalted butter
½ teaspoon Cajun seasoning
1 green onion, thinly sliced
Cayenne pepper hot sauce (optional)
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 1½ 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 ¼ 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.
Approximate nutritional values per serving: 324 Calories, 13g Fat (5g Saturated), 159mg Cholesterol, 779mg Sodium, 28g Carbohydrates, 3g Fiber, 8g Sugars, 21g Protein