Shrimp and Grits

Brunch Southwestern Shrimp and Grits

4 cups non fat chicken broth
1 1/2 cups regular grits
1 cup sharp cheddar cheese, grated
1 cup pepper jack, grated
2 Tbs butter
6 green onions, chopped
1 bell pepper, chopped
1 clove garlic, minced (1/2 t if using minced from jar)
2 1/2 lbs shrimp, cleaned and roasted
1 can Rotel tomatoes, drained (can use “hot” if want more kick)
1/8 t salt
1/4 t pepper

Bring broth to a boil, stir in grits.
Reduce heat to low and cook 15 minutes, until thickened, stirring occasionally.
Remove from heat, and keep warm.
Stir cheddar and pepper jack cheeses in to the grits.

Heat butter in large skillet on medium high.
Add pepper, garlic, and onions and sauté 3 to 4 minutes, stirring.
Pour this into the pot of grits.
Add the shrimp.
Mix everything together to combine well.

You may transfer to a casserole dish for buffet or serve in individual casseroles.

*May garnish with crumbled bacon if desired.
*To make a mild version, leave out Rotel.

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