Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen medium shrimp in shells
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
1 tablespoon canola oil
2 cloves garlic, minced
⅛ teaspoon crushed red pepper
¼ teaspoon cumin seeds
1 (14 ounce) can reduced-sodium chicken broth
¾ cup water
⅔ cup quick-cooking (hominy) grits
½ of a medium mango, seeded, peeled and chopped
½ cup chopped red sweet pepper
Fresh parsley sprigs (optional)
Lime wedges (optional)
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). In a medium bowl, combine lime peel, lime juice, oil, garlic and crushed red pepper. Add shrimp; toss gently to coat. Cover and marinate in the refrigerator for 30 to 45 minutes.
In a dry medium saucepan, heat cumin seeds over medium heat about 1 minute or until aromatic, stirring frequently. Carefully add broth and the water; stir in grits. Bring to boiling; reduce heat. Simmer, covered, for 4 to 5 minutes or until mixture reaches desired consistency, stirring occasionally.
Meanwhile, heat a large skillet over medium-high heat. Add undrained shrimp to skillet. Cook for 2 to 4 minutes or until shrimp are opaque, turning occasionally.
Divide cooked grits among shallow serving bowls; top with shrimp mixture. Sprinkle with mango and sweet pepper. If desired, garnish with parsley and serve with lime wedges.