Shrimp and Cheddar Grits for Me

• 2 can(s) reduced-sodium chicken broth
• 3 cup(s) water
• 1.5 cup(s) quick grits, not instant (see Tips & Techniques)
• 1 teaspoon(s) freshly ground pepper, divided
• 1.5 cup(s) extra-sharp or sharp Cheddar cheese
• 2 pound(s) peeled and deveined raw shrimp, (16-20 per pound; see Tips & Techniques)
• 12 bunch(es) scallions, trimmed and cut into 1-inch pieces
• 2 tablespoon(s) extra-virgin olive oil
• 1/2 teaspoon(s) garlic powder
• 1/4 teaspoon(s) salt

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Directions

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.

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