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Shrimp with Goat Cheese Grits

Photo: Helen Dujardin; Styling: Mindi Shapiro-Levine

Prep time 10 mins
Cook time 20 mins

Serves 4


  • 4 1/2 cups low-sodium chicken broth
  • 1 1/2 cups quick-cooking grits
  • 4 ounces soft goat cheese, crumbled
  • 4 scallions, white and light green parts, chopped
  • Salt
  • 2 tablespoons olive oil
  • 1 pound peeled and deveined medium shrimp, thawed if frozen
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 cup frozen peas

Nutrition Information

  • calories 465
  • fat 15 g
  • satfat 5 g
  • protein 28 g
  • carbohydrate 54 g
  • fiber 5 g
  • cholesterol 156 mg
  • sodium 1453 mg

How to Make It

  1. In a medium saucepan, bring chicken broth to a boil over high heat. Gradually whisk in grits, reduce heat to low and cook, whisking, until very thick, approximately 4 1/2 minutes. Whisk in cheese and scallions until well combined. Taste and season with salt, if desired. Remove from heat and cover to keep warm.

  2. In a medium skillet, warm olive oil over medium-high heat. Add shrimp, season with salt and cook, stirring, until almost pink, approximately 2 minutes. Stir in lemon juice, garlic and peas, then continue to cook, stirring, until shrimp are cooked through, 2 to 3 minutes longer.

  3. Divide grits among 4 bowls. Top with shrimp mixture, then serve immediately.