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Shrimp & Cheddar Grits

Source: © EatingWell Magazine
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
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.
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

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 frozen 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.
Shrimp & Cheddar Grits Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Southern-Style Favorite: Good Grits
Nutrition Facts per Serving
Yield:   4 servings
Calories: 356
Fat. Total: 13g
Protein: 32g
Carbohydrates, Total: 27g
Fat, Saturated: 5g
Fiber: 1g
Cholesterol: 197mg
Sodium: 428mg
% Cal. from Fat: 33%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Samadani Reviewed: 07/22/2009
Easy and Tasty!
Hubby and I loved this dish; the kids--not so much. That's okay, more for the adults! Easy and fast to prepare. I'll probably add a pinch of salt to the grits the next time I make this recipe, to give them a little more oomph. Otherwise, the recipe worked well as written.
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