Shrimp and Grits

Shrimp and Grits
Shrimp and Grits

PREP TIME

25

minutes

TOTAL TIME

85

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

85

minutes

SERVINGS

--

servings

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

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 1. heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently. 2. 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. 3. 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. 4. Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes. 8

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