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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
4 cup(s) chicken broth low sodium |
1 cup(s) regular grits |
1/2 teaspoon(s) salt |
1 cup(s) sharp cheddar shredded and divided (3/4 c and 1/4 c) |
1 cup(s) monterey jack chesse with jalapeno peppers shredded |
2 tablespoon(s) butter |
6 green onions chopped |
1 green bell pepper chopped |
1 clove(s) garlic minced |
1 pound(s) shrimp peeled and sauteed |
10 ounce(s) can of rotel drained, but reserve juice |
1/4 teaspoon(s) pepper |
Directions:
1. Bring 4 cups chicken broth and salt to a boil in a large saucepan. Stir in grits- cover, reduce heat and simmer 15- 20 minutes till done.
2. Stir together - grits, 3/4 cup cheddar cheese, and all the monteray jack cheese.
3. Melt butter in large skillet over medium heat and saute green onions, bell pepper and garlic for 5 minutes or until tender.
4. Stir the green onion, bell pepper and garlic into the grits and cheese. Add the shrimp and the drained Rotel.
5. After stirring, mine was too thick I thought, so I added little drizzles of the Rotel juice at a time and also a little milk to thin it out just a little.
6. Sprinkle the top with the remaining cheddar (I used more!)
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