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Shrimp grits
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| Ingredients | |
| 4 cups | chicken broth |
| 1/2 teaspoon | salt |
| 1 cup | regular grits |
| 1 cup (4 ounces) | shredded sharp Cheddar cheese, divided |
| 1 cup (4 ounces) | shredded Monterey Jack cheese with peppers |
| 2 tablespoons | butter |
| margarine, alternative | |
| 6 | green onions, chopped |
| 1 | green bell pepper, chopped |
| 1 | garlic clove, minced |
| 1 pound | small fresh shrimp, peeled and cooked |
| 1 (10-ounce) can | diced tomatoes and green chiles, drained |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | pepper |
Preparation
Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes.
Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.
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 green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.
Bake at 350° for 30 to 45 minutes.
Southern Living
JANUARY 2003
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