Cumin seeds--toasted to bring out their deep aroma and slightly nutty flavor--add a savory note to the citrus-infused marinade in this shrimp and grits recipe.
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.
2 lean protein, 2 starch