Shrimp and Cheddar Grits
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| Yield | 4 |
| Cook time | 25 hours |
| Meal type | Main Dish |
| Website | Eating Well |
Ingredients
- 1 14-ounce can reduced-sodium chicken broth
- 1 1/2 cup water
- 3/4 cup quick grits (not instant)
- 1/2 teaspoon fresh ground pepper (divided)
- 3/4 cup extra-sharp or sharp Cheddar cheese
- 1lb peeled and deveined raw shrimp (16-20 per pound)
- 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
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 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. | |
Note
Per Serving |
|
|---|---|
| Calories | 356 kcal |
| Protein | 32g |
| Total Carbohydrate | 27g |
| Total Fat | 13g |
| Saturated Fat | 5g |
| Fibre | 1g |
| Sodium | 428mg |