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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I know it sounds like a very bad recipe. That's what I thought too. Crazy thing is *it's really good!. I got it from my mom (who got it from a friend) and after months of bugging me to try it, I did. I was shocked that I liked it. My husband has given it to a few guys at work and all love it. Ingredients:
4 cups chicken broth |
1/2 teaspoon salt |
1 cup grits (not instant) |
1 cup shredded cheddar cheese |
1 cup shredded monterey jack cheese (with or without peppers) |
2 tablespoons butter |
6 green onions, chopped |
1 green bell pepper, chopped |
1 minced garlic clove |
1 1/2 lbs shrimp (peeled and cooked) |
1 (10 ounce) can rotel tomatoes (drained) |
1/4 teaspoon salt |
Directions:
1. Prepare grits in broth and salt according to package.
2. Reserve a 1/4 cup of both cheeses for topping and combine the rest.
3. In large fry pan saute onion, garlic, and bell pepper in the butter.
4. Add to grits (after grits are prepared).
5. Combine Rotel, shrimp, 1/4 salt with grits.
6. Pour into a 2-quart casserole; sprinkle with reserved cheese.
7. Bake at 350°F for 30-45 minutes. Let stand for 5 minutes and then serve.
8. NOTE: This is rather spicy and I don't handle hot to well, so I also tried it with diced tomatoes and not Rotel. It was okay, but to me better with the Rotel.
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