Categories: Breakfast, dinner, seafood

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

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×12 inch baking dish.
2. 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.
3. 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.
4. 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.
5. Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.

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