Ingredients
1 carton (32 ounces) chicken broth1 cup quick-cooking grits1 can (10 ounces) diced tomatoes and green chiles, drained1 cup shredded Monterey Jack cheese1 cup shredded cheddar cheese, divided Freshly ground pepper2 tablespoons butter1 medium green pepper, chopped1 medium onion, chopped1 pound uncooked shrimp (31-40 per pound), peeled and deveined2 garlic cloves, minced
Preparation
Preheat oven to 350°. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes.
Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes.
In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.
