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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.
- One 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
- Tip: Shopping Tips:
Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle.
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 be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frounceen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
Position a rack in the upper third of the oven; preheat the broiler.
Bring the broth and water to a boil in a large saucepan over medium-high heat. Whisk in the grits and 1/4 teaspoon pepper. Reduce the heat to medium-low, cover and cook, stirring occasionally, until thickened, 5-7 minutes. Remove from heat and stir in the cheese. Cover to keep warm.
Meanwhile, toss the 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, 5-6 minutes. Serve the grits topped with the broiled shrimp and scallions.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
356 calories; 13g total fat; 5g total saturated fat; 197mg cholesterol; 428mg sodium; 27g carbohydrates; 1g fiber; 32g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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