Ingredients Jump to Instructions ↓

  1. 1 can(s) reduced-sodium chicken broth 1 1/2 cup(s) water 3/4 cup(s) quick grits, not instant (see Tips & Techniques) 1/2 teaspoon(s) freshly ground pepper , divided 3/4 cup(s) extra-sharp or sharp Cheddar cheese 1 pound(s) peeled and deveined raw shrimp , (16-20 per pound; see Tips & Techniques) 1 bunch(es) scallions , trimmed and cut into 1-inch pieces 1 tablespoon(s) extra-virgin olive oil 1/4 teaspoon(s) garlic powder 1/8 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. 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.


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