In a large skillet, melt butter over medium heat. Add onion and garlic. Saute until soft, approximately 5 minutes.
Add red bell pepper, green bell pepper, corn and coriander. Heat for 2 minutes.
Add shrimp and red wine vinegar to mixture and cover for 3 minutes.
After 3 minutes, turn shrimp so both sides cook evenly. Add black beans. Cover and cook for an additional 2 minutes to warm. Shrimp should be starting to curl and be a light pink. If they still have any grey, cook for an additional 2-3 minutes. Vegetables should be soft but still taunt.
Serve over Creamy Cheddar Grits.
If you've tried this recipe, come back and let us know how it was!
Southwestern Shrimp and Grits
Amount Per Serving
Calories 523Calories from Fat 162
% Daily Value*
Saturated Fat 7g44%
Vitamin A 1000IU20%
Vitamin C 46.9mg57%
* Percent Daily Values are based on a 2000 calorie diet.