SPICY SHRIMP AND GRITS
4 c. chicken broth
1 tsp. salt
1 c. quick-cooking grits
2 Tbs. margarine
1 bunch green onions, chopped
1 green bell pepper, diced
2 cloves garlic, minced
1 lb. peeled and deveined shrimp
1 c. shredded Monterey Jack cheese
¾ c. shredded sharp Cheddar cheese
1 (10-oz.) can diced tomatoes and green chilies
½ tsp. black pepper
¼ c. shredded sharp Cheddar cheese
Preheat oven to 350°F. Grease a 9x12-inch baking dish. Bring chicken broth and salt to a boil over high heat. Stir in grits; return to simmer, and then reduce heat to medium-low and continue cooking for 20 minutes, stirring frequently. Meanwhile, melt margarine in a skillet over medium heat. Stir in green pepper and garlic; cook until the peppers have softened, about 5 minutes. Stir in shrimp and cook until they begin to firm. Stir in Monterey Jack cheese, ¾ c. Cheddar cheese, shrimp and vegetables mixture, canned tomatoes and black pepper into th...
To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.