Description
Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!
Ingredients
- 4 cups chicken broth
- 1 teaspoon salt
- 1 cup quick-cooking grits
- 2 tablespoons margarine
- 1 bunch green onions, chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 pound peeled and deveined small shrimp
- 1 cup shredded Monterey Jack cheese
- ¾ cup shredded sharp Cheddar cheese
- 1 (10 ounce) can diced tomatoes and green chilies
- ½ teaspoon black pepper
- ¼ cup shredded sharp Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×12 inch baking dish.
- Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits
- return to a simmer
- then reduce heat to medium-low
- and continue cooking for 20 minutes
- stirring frequently.
- Meanwhile
- melt the margarine in a skillet over medium heat. Stir in the green onions
- green pepper
- and garlic; cook until the peppers have softened
- about 5 minutes. Stir in the shrimp
- and cook until they begin to firm.
- Stir the Monterey Jack cheese
- 3/4 cup Cheddar cheese
- shrimp and vegetable mixture
- canned tomatoes
- and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
- Bake in preheated oven until the cheese is bubbly and beginning to brown
- 30 to 45 minutes.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 8