Shrimp & Cheddar Grits
The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly broiled shrimp and scallions. Use the sharpest Cheddar you can find for these cheesy grits. Serve with: Sautéed greens and a tall glass of iced tea.
- 114-ounce can reduced-sodium chicken broth
- 1 1/2cups water
- 3/4cup quick grits (not instant)
- 1/2teaspoon freshly ground pepper, divided
- 3/4cup extra-sharp or sharp Cheddar cheese
- 1pound peeled and deveined raw shrimp (16-20 per pound)
- 1bunch scallions, trimmed and cut into 1-inch pieces
- 1tablespoon extra-virgin olive oil
- 1/4teaspoon garlic powder
- 1/8teaspoon salt
- Position rack in upper third of oven; preheat broiler.
- Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and 1/4 teaspoon pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in cheese. Cover to keep warm.
- Meanwhile, toss shrimp, scallions, oil, garlic powder, the remaining 1/4 teaspoon pepper and salt in a medium bowl. Transfer to a rimmed baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes. Serve the grits topped with the broiled shrimp and scallions.
Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||5g|