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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this in the May/June 2008 Eating Well magazine. Ingredients:
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 |
Directions:
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 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.
3. 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.
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