Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!
Ingredients
- chicken broth: 4 cups
- salt: 1 tsp
- quick-cooking grits: 1 cup
- margarine: 2 Tbsp
- bunch green onions: 1 piece (chopped)
- green bell pepper: 1 piece (diced)
- garlic: 2 clove (minced)
- small shrimp: 1 pound (peeled and deveined)
- Monterey Jack cheese: 1 cup (shredded)
- sharp Cheddar cheese: 0.75 cup (shredded)
- tomatoes and green chilies: 1 can (10 ounce can, diced)
- black pepper: 0.5 tsp
- sharp Cheddar cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
-
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.
