Shrimp & Cheddar Grits

Name: Shrimp & Cheddar Grits
Yield: 4
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; Tip: Shopping Tips: Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle. Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound

Shrimp & Cheddar Grits was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/shrimp-and-grits-recipe-10476.aspx" target="_blank">www.cooking.com.</a>

"The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly broiled shrimp and scallions. Use the sharpest Cheddar you can find for these cheesy grits. Serve with: Sautéed greens and a tall glass of iced tea...."

INGREDIENTS

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1 14-ounce can reduced-sodium chicken broth

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1 1/2 cups water

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3/4 cup quick grits (not instant) (see Shopping Tip)

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1/2 teaspoon freshly ground pepper, divided

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3/4 cup extra-sharp or sharp cheddar cheese

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1 pound peeled and deveined raw shrimp (16-20 per pound; see Shopping Tip)

•

1 bunch scallions, trimmed and cut into 1-inch pieces

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1 tablespoon extra-virgin olive oil

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1/4 teaspoon garlic powder

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1/8 teaspoon salt

•

Tip: Shopping Tips: Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle. Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound

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