 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
|
Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house! Ingredients:
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 |
3/4 cup shredded sharp cheddar cheese |
1 (10 ounce) can diced tomatoes and green chilies |
1/2 teaspoon black pepper |
1/4 cup shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
2. 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.
3. 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.
4. 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.
5. Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.
|
|