Shrimp and Cheddar Grits

Shrimp and Cheddar Grits

I had never had shrimp and grits until I moved to Alabama! The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly broiled shrimp and scallions. I found this recipe and decided to give it a try and I must say it was very good. When I looked at the ingredients and butter and cream were missing I wasn't too sure about this. I added sharp cheddar cheese to the grits because it's what my husband prefers but the next time I am going to try smoked Gouda cheese...Yum! It was easy and done in a matter of minutes. I served it with greens and a tall glass of green tea as suggested and my husband and I both enjoyed it! Sorry about the paper plate but I'm a believer...unless there's company of course :)



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

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.

Makes: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes

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).
Carbohydrate Servings: 2
Exchanges: 2 starch, 4 lean meat, 1 fat