Shrimp & Grits
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Shrimp & Grits
4 cups chicken broth
½ tsp salt
1 cup stone ground grits
¾ cup (3 oz) each sharp cheddar cheese & pepper jack cheese
2 Tbsp butter
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 to 1 ½ pound cooked shrimp, peeled
1 10oz can Rotel tomatoes, drained
¼ tsp salt & pepper
¼ cup each, shredded sharp cheddar & pepper jack cheese
Bring broth & salt to boil. Stir in grits, cover, reduce heat and simmer 20 minutes. Stir in ¾ cup of each cheddar & pepper jack cheeses. Remove to a large bowl. Melt butter in skillet, add onions, bell pepper and garlic, cooking approx. 5 minutes until vegetables are tender. Add grits to the mixture. Stir in shrimp, drained tomatoes and additional salt & pepper to taste, mixing well. Pour into lightly greased 9X13 or 2 quart baking dish. Sprinkle with additional cheeses. Casserole may be made ahead to this point and refrigerated. Bake at 350 degrees for 35-45 minutes and bubbly.
Submitted by: Georgia Sewell