• 8servings
  • 281calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups chicken broth

  2. 1 teaspoon salt

  3. 1 cup quick-cooking grits

  4. 2 tablespoons margarine

  5. 1 bunch green onions, chopped

  6. 1 green bell pepper, diced

  7. 2 cloves garlic, minced

  8. 1 pound peeled and deveined small shrimp

  9. 1 cup shredded Monterey Jack cheese

  10. 3/4 cup shredded sharp Cheddar cheese

  11. 1 (10 ounce) can diced tomatoes and green chilies

  12. 1/2 teaspoon black pepper

  13. 1/4 cup shredded sharp Cheddar cheese

Instructions Jump to Ingredients ↑

  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.


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