Shrimp & Cheddar Grits

• 1 (14 ounce) can reduced-sodium chicken broth
• 1 1/2 cups water
• 3/4 cup quick-cooking grits (not instant)
• 1/2 teaspoon fresh ground pepper, divided
• 3/4 cup sharp cheddar cheese (extra-sharp is best)
• 1 lb peeled and deveined raw shrimp (16-20 per pound)
• 1 bunch scallion, 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 half of the pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in the cheese. Cover to keep warm.
3. Meanwhile toss the shrimp, scallions, oil, garlic powder, the remaining pepper and the salt in a bowl. Transfer to 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.

chicken broth, water, quickcooking grits, fresh ground pepper, cheddar cheese, shrimp, scallion, extra virgin olive oil, garlic, salt

Taken from www.food.com/recipe/shrimp-cheddar-grits-327602 (may not work)