Ingredients
8
8 servings
- •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 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.
Nutritional Facts
Per 8 servings
- Calories: 281
- Carbohydrate: 20g
- Fat: 14g
- Fiber: 2g
- Protein: 20g
- Sugar: 1g
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