Cheesy Grits And Shrimp

• 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

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 350u0b0F 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.

chicken broth, salt, grits, cheddar cheese, shredded monterey jack cheese, butter, green onions, green bell pepper, garlic, shrimp, tomatoes, salt

Taken from www.food.com/recipe/cheesy-grits-and-shrimp-300095 (may not work)