Shrimp & Cheddar Grits

Name: Shrimp & Cheddar Grits
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
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

Submitted by Chef Catherine Hofs

"I found this in the May/June 2008 Eating Well magazine."

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photo by PaulaG

Ready In:: 50mins
Ingredients:: 10
Serves:: 4

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

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 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.
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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Reviews

Nice....but I will sauté stovetop for a few minutes instead of broiler.

Mr. Bill in TN
This is such a quick and delicious meal to prepare. Dinner or brunch can be on the table in less than 30 minutes. In place of the garlic powder and salt, the shrimp were dusted with Cajun seasoning. The finished product was served with Tabasco sauce. Made for *My 3 Chefs*

PaulaG

RECIPE SUBMITTED BY

Chef Catherine Hofs

12 Recipes

I have 22 years of commercial culinary experience. I have worked at many fine hotels and country clubs. I am currently employed at the Kappa Alpha Theta house near the University of Texas (HOOK'EM HORNS!) I have been married for 4 & 1/2 years to my wonderful husband, Ken. We have 2 cats (ages 12 and 18), a new kitten and a German Shepherd mix (age 6) that we got at the local animal shelter a few years ago. I am a singer and play guitar and flute. My passion is cooking. I love to receive feedback on my dishes (good or bad) because I believe you can always improve your skills. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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