Tweet1 14-ounce can reduced-sodium chicken broth
1 1/2 cups water
3/4 cup quick grits, (not instant)
1/2 teaspoon freshly ground pepper, divided
3/4 cup extra-sharp or sharp Cheddar cheese
1 pound peeled and deveined raw shrimp,
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


1.Position rack in upper third of oven; preheat broiler.
2.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.
3.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.

Per serving: 356 calories; 13 g fat ( 5 g sat , 3 g mono ); 197 mg cholesterol; 27 g carbohydrates; 32 g protein; 1 g fiber; 428 mg sodium; 275 mg potassium

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Originally Posted by BIGMOFO

we need to get together and cook and have a beer! lol

Sounds like a plan.