spicy shrimp and grits

Ingredients

• Servings: 8
• 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
• 3/4 cup shredded sharp cheddar cheese
• 1 (10 ounce) can diced tomatoes and green chilies
• 1/2 teaspoon black pepper
• 1/4 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x12 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.