Shrimp and Grits! : Bringing a little southern goodness to Batltimore

In the past year or so, Mr. S. and I have developed a love of grits, mostly because of frequent brunch visits to a favorite local farm-to-table restaurant.  We have also been trying to eat healthier.  Often, grits and "eat healthier" don't really go together.   In comes one of our favorite cook books these days:  America's Test Kitchen: Comfort Food Makeovers.  We are definitely fans on ATK and this cookbook is one of their best....every recipe has been fantastic AND healthy!  I took the Shrimp and Grits recipe and changed it a little bit....it was AMAZING!

Ingredients:

• 1 Tablespoon unsalted butter
• 3-4 scallions sliced thin (keep whites and green parts separate)
• 2 garlic cloves minced
• 1 tsp minced chipotle chile in adobo ( I used a little less, as Mr. S is not a fan of really spicy food!)
• 4 cups of water
• 1/2 cup fat free half and half (you can also use whole milk....or light cream)
• 1 cup old fashioned grits (DO NOT USE INSTANT)
• 1 cup shredded cheddar (we used reduced fat)
• 1 pound shrimp (we used pretty big ones...16-20 per pound

Directions:

Heat oven to 450 degrees and put the rack in the middle position
Melt butter in saucepan over medium heat.  Add scallion whites and cook about 2 minutes.  Add garlic and chipotle pepper and cook about 30 seconds.
Stir in water and milk and bring to a boil.  Slowly whisk in grits.  Reduce heat the low and cook, about 15 minutes, stirring often until grits are thick and creamy. 
Take the grits off the heat, add in 1/2 c cheese and salt and pepper.  Transfer to a baking dish (we used a dutch oven).  Nestle shrimp into the grits.  Sprinkle top with remaining cheese.
Bake until shrimp are cooked, about 15 minutes.
Allow grits to cool and set for 5-10 minutes.  Sprinkle with green scallions.

We served the shrimp and grits over some blanched asparagus to add some green! It was delicious and we will definitely be making it again.