Friday, May 13, 2005

Shrimp and Cheddar Grits

Shrimp and Cheddar Grits (Adapted from Eating Well)

1 3/4 cups chicken broth
1 1/2 cups water
3/4 cup quick grits
1/2 teaspoon fresh ground black pepper, divided
3 ounces shredded sharp white cheddar
16 ounces peeled and deveined raw shrimp
1 small bunch scallions, trimmed and sliced into 1" pieces
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder
1/8 teaspoon salt

With rack in upper third of oven, preheat broiler.

In a large saucepan, bring broth and water to a boil. 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, in a medium bowl, toss together shrimp, scallions, oil, garlic powder the remaining 1/4 teaspoon pepper and salt. Spread the mixture out onto a large baking sheet - broil, stirring once, until the shrimp are pink and just cooked through, about 2 to 4 minutes. Serve by portioning out the grits onto four plates and topping each with an even amount of the shrimp mixture.

Makes 4 servings.

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