9 May, 2014
Southern Shrimp and Grits
4 cups chicken broth
½ teaspoon salt
1 cup regular grits
2 tablespoons butter
6 green onions, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 cup shredded sharp cheddar cheese, divided
1 cup shredded Monterey jack pepper cheese
1 pound fresh small shrimp, peeled and cooked
1 (10 ounce) can Rotel (diced tomatoes and green chilies), drained
¼ teaspoon salt
¼ teaspoon pepper
Preheat oven to 350°
Lightly grease a 2-quart baking dish
Bring chicken broth and ½ teaspoon salt to a boil in a large saucepan; stir in grits.
Cover, reduce heat, and simmer 20 minutes.
Meanwhile, melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.
Stir together grits, ¾ cup Cheddar cheese, and the 1 cup Monterey Jack cheese.
Stir together green onion mixture, grits mixture, shrimp, Rotel, ¼ teaspoon salt and pepper.
Pour into the baking dish. Sprinkle top with remaining ¼ cup shredded Cheddar cheese.
Bake for 30 to 45 minutes.