Shrimp & Cheddar Grits

By MaryEllen

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.

Per serving: 356 calories; 13 g fat (5 g sat, 3 g mono); 197 mg cholesterol; 27 g carbohydrates; 32 g protein; 1 g fiber; 428 mg sodium; 275 mg potassium.

From a reviewer:
I haven't made this - but as a health nut from the south - a few tips... Quick Cooking grits are for the birds. Get the real stuff cook low and simmer... It's the difference between grit and mush. Also - instead of water - sub in skim milk as well in your liquid mix. And sharp cheddar is key. Also bacon - in moderation never hurt anyone. A slice or two that you then cook the shrimp in bacon grease. Looks like a solid recipe - just a few tips from a shrimp and grit lover.

Ingredients

• 1 14-ounce can reduced-sodium chicken broth
• 1 1/2 cups water
• 3/4 cup quick grits, (not instant) (see Shopping Tip)
• 1/2 teaspoon freshly ground pepper, divided
• 3/4 cup extra-sharp or sharp Cheddar cheese
• 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt

Preparation

Step 1

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.