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Cheesy Shrimp-and-Grits Casserole

Yield Makes 10 to 12 servings
Creamy cheese grits and succulent shrimp make a devine casserole. Don't expect leftovers because your guests are certain to ask for seconds—maybe even thirds!

Ingredients

  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1 cup regular grits
  • 1 cup (4 ounces) shredded sharp Cheddar cheese, divided
  • 1 cup (4 ounces) shredded Monterey Jack cheese with peppers
  • 2 tablespoons butter or margarine
  • 6 green onions, chopped
  • 1 green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 pound small fresh shrimp, peeled and cooked
  • 1 (10-ounce) can diced tomatoes and green chiles, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

  1. Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes.

  2. Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese.

  3. Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.

  4. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.

  5. Bake at 350° for 30 to 45 minutes.