1 pound uncooked large shrimp, peeled and deveined
2 tablespoons fajita seasoning mix
1 cup quick-cooking grits
4 cups boiling water
1-1/2 cups shredded Mexican cheese blend
3 tablespoons milk
2 tablespoons olive oil
3 medium bell peppers, seeded and cut into 1-inch strips
1 medium sweet onion, cut into 1-inch strips
seasoned pepper to taste
1 jar 16 ounces chunky medium salsa
1/4 cup orange juice
1/4 cup fresh cilantro leaves, chopped, plus more for garnish
Sprinkle shrimp with fajita seasoning; toss to coat. Set aside.
Slowly stir grits into boiling water. Reduce heat to medium; cook, covered, stirring occasionally, until thickened, 5-7 minutes. Remove from heat. Stir in cheese until melted; then stir in milk. Keep warm.
In a large skillet, heat oil over medium-high heat. Add peppers and onion; sprinkle with pepper, cook and stir until tender and pepper edges are slightly charred. Add salsa, orange juice and shrimp. Cook, stirring constantly, until shrimp turn pink, 4-6 minutes. Stir in 1/4 cup cilantro. Spoon grits into serving bowls; top with shrimp mixture. Sprinkle with remaining cilantro.
