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- Preparing Time: 1 hour and 25 minutes
- Total Time: -
- Served Person: 8
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 2 tablespoons margarine
- 2 cloves garlic, minced
- 1 cup shredded monterey jack cheese
- 1 cup quick-cooking grits
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded sharp cheddar cheese
- 1 green bell pepper, diced
- 1 bunch green onions, chopped
- 1 pound peeled and deveined small shrimp
- 1 (10 ounce) can diced tomatoes and green chilies
- Carbohydrate 20.2
- Cholesterol 117
- Fat 13.5
- Protein 19.7
- Sodium 749
- Calories 281 calories;
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 heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently. 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. 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. Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.
