Shrimp & Cheddar Grits

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.

From EatingWell: May/June 2008
Yield: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes

Ingredients

  1. 1 14-ounce can reduced-sodium chicken broth
  2. 1 1/2 cups water
  3. 3/4 cup quick grits, (not instant) (see Shopping Tip)
  4. 1/2 teaspoon freshly ground pepper, divided
  5. 3/4 cup extra-sharp or sharp Cheddar cheese
  6. 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
  7. 1 bunch scallions, trimmed and cut into 1-inch pieces
  8. 1 tablespoon extra-virgin olive oil
  9. 1/4 teaspoon garlic powder
  10. 1/8 teaspoon salt

Preparation

  1. Position rack in upper third of oven; preheat broiler.
  2. 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.
  3. 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.

Tips & Notes

Nutrition

Nutrition 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.

Nutrition Bonus: Selenium (61% daily value), Calcium (25% dv), Iron (20% dv), Vitamin A (15% dv).

2 Carbohydrate Serving

Exchanges: 2 starch, 4 lean meat, 1 fat