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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2008
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in upper third of oven; preheat broiler.

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  • 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.

  • 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.

Tips

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.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

337.8 calories; protein 24.7g 49% DV; carbohydrates 30.3g 10% DV; exchange other carbs 2; dietary fiber 2g 8% DV; sugars 1g; fat 12.6g 19% DV; saturated fat 5g 25% DV; cholesterol 164.5mg 55% DV; vitamin a iu 640.6IU 13% DV; vitamin c 4.6mg 8% DV; folate 115.7mcg 29% DV; calcium 226.5mg 23% DV; iron 1.9mg 10% DV; magnesium 47.3mg 17% DV; potassium 340mg 10% DV; sodium 1090.4mg 44% DV; thiamin 0.2mg 24% DV.

Reviews (12)

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12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/30/2018
It was delicious! The only thing I added was my mom's secret cheese grits recipe...a teaspoon of chipotle in Adobe sauce. It gives it a great smokey complexity. Read More
Rating: 4 stars
11/17/2017
I'm giving it four stars and I suspect that's because I didn't use sharp or extra sharp cheddar. I felt like it could use a little something extra flavor-wise. That being said it was delicious and my husband declared it was a keeper recipe! I think it's what some other reviewers said: it's a good start. Before I make it the next time I'm going to study other recipes and see what I can incorporate to add flavor while retaining the "eating well" standards! One thing is for certain: it's quick and easy and filling! Read More
Rating: 4 stars
11/12/2017
It s a good start. I like to add sliced mushrooms. Adds more favor and nutrition. Read More
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Rating: 3 stars
06/12/2012
Tips from a Southern Gal I haven't made this - but as a health nut from the south - a few tips... Quick Cooking grits are for the birds. Get the real stuff cook low and simmer... It's the difference between grit and mush. Also - instead of water - sub in skim milk as well in your liquid mix. And sharp cheddar is key. Also bacon - in moderation never hurt anyone. A slice or two that you then cook the shrimp in bacon grease.. Looks like a solid recipe - just a few tips from a shrimp and grit lover. Read More
Rating: 5 stars
10/30/2011
fabulous! I was just at Folly Beach SC with my neice and family. she prepared this for us with fresh shrimp and it was INCREDIBLE! Read More
Rating: 5 stars
10/30/2011
Very flavorful and delicious! Quick and easy to make! Read More
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Rating: 5 stars
10/30/2011
Fantastic flavor! Used an extra-sharp cheddar plus lots of freshly cracked black pepper and the grits were very creamy and cheesy-tasting. The broiled scallions really add to the flavor of the shrimp. I'm going to add extra scallions next time they were so yummy. Read More
Rating: 5 stars
10/30/2011
Loved it! I didn't feel as guilty eating this recipe because it didn't have the usual "gravy" with the shrimp but it tasted guilty. I actually grilled the shrimp instead. Very quick to make. Read More
Rating: 5 stars
10/30/2011
Hubby and I LOVED this. I really loved how quick and easy it was for BIG payout. Definitely "Calorie Worthy" (Except I wanted to go back for seconds.) Read More
Rating: 5 stars
10/30/2011
This recipe is absolutely delicious. So creamy & zesty with succulent bites of shrimp. Read More
Rating: 5 stars
10/29/2011
My husband's favorite meal is shrimp and grits. He and I made this together and it was amazing! It was so easy and so delicious!!:) We will DEFINITELY be making this again! Thanks Eating Well! Read More
Rating: 5 stars
10/29/2011
Yummy! This is sooo delish; however I didn't use the seasonings for the shrimp instead I made the grits as directed but I marinated the shrimp for 30 minutes in a pre-made "Sesame and Ginger Marinade." I broiled the shrimp as directed.....It was AWESOME....and for an extra KICK add fine chopped Cilantro on top!!!!!!! It's so good you're gonna wanna slap yo momma!! Pros: quick and easy to make Read More