Prep 25 mins
Cook 25 mins
I found this in the May/June 2008 Eating Well magazine.
- 1 (14 ounce) can reduced-sodium chicken broth
- 1 1⁄2 cups water
- 3⁄4 cup quick-cooking grits (not instant)
- 1⁄2 teaspoon fresh ground pepper, divided
- 3⁄4 cup sharp cheddar cheese (extra-sharp is best)
- 1 lb peeled and deveined raw shrimp (16-20 per pound)
- 1 bunch scallion, trimmed and cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon 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 half of the pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in the cheese. Cover to keep warm.
- Meanwhile toss the shrimp, scallions, oil, garlic powder, the remaining pepper and the salt in a bowl. Transfer to 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.
Nice....but I will sauté stovetop for a few minutes instead of broiler.
This is such a quick and delicious meal to prepare. Dinner or brunch can be on the table in less than 30 minutes. In place of the garlic powder and salt, the shrimp were dusted with Cajun seasoning. The finished product was served with Tabasco sauce. Made for *My 3 Chefs*