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:
Shrimp & Cheddar Grits

* 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

Preparation:

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.

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. Size names, such as “large”
or “extra large,” are not standardized, so to be sure you’re getting
the size you want, order by the count (or number) per pound. Both
wild-caught and farm-raised shrimp can damage the surrounding
ecosystems when not managed properly. Fortunately, it is possible to
buy shrimp that have been raised or caught with sound environmental
practices. Look for fresh or frozen shrimp certified by an independent
agency, such as Wild American Shrimp or Marine Stewardship Council. If
you can’t find certified shrimp, choose wild-caught shrimp from North
America—it’s more likely to be sustainably caught.