Cook Time:25 minsTotal Time:25 minsServings:4Yield:12 oz. shrimp & 21/2 cups gritsJump to Nutrition Facts
Cook Time:25 minsTotal Time:25 minsServings:4Yield:12 oz. shrimp & 21/2 cups grits
Cook Time:25 mins
Cook Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:12 oz. shrimp & 21/2 cups grits
Yield:
12 oz. shrimp & 21/2 cups grits
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 14-ounce can reduced-sodium chicken broth1 ½cupswater3/4 cup quick grits, (not instant) (see Shopping Tip)½teaspoonfreshly ground pepper, divided¾cupextra-sharp or sharp Cheddar cheese1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)1 bunch scallions, trimmed and cut into 1-inch pieces1tablespoonextra-virgin olive oil¼teaspoongarlic powder⅛teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
1 14-ounce can reduced-sodium chicken broth
1 ½cupswater
3/4 cup quick grits, (not instant) (see Shopping Tip)
½teaspoonfreshly ground pepper, divided
¾cupextra-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
1tablespoonextra-virgin olive oil
¼teaspoongarlic powder
⅛teaspoonsalt
Directions
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.
Tips
Shopping Tips:Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Originally appeared: EatingWell Magazine, May/June 2008
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Nutrition Facts(per serving)338Calories13gFat30gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
