Oven-Baked Shrimp & Grits

• 1 carton (32 ounces) chicken broth
• 1 cup quick-cooking grits
• 1 can (10 ounces) diced tomatoes and green chiles, drained
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese, divided
• Freshly ground pepper
• 2 tablespoons butter
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 2 garlic cloves, minced

1. Preheat oven to 350u0b0. In a 13x9-in. or 2-1/2-qt. baking dish, combine broth and grits. Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes.
2. Stir in tomatoes, Monterey Jack cheese and 1/2 cup cheddar cheese. Bake, uncovered, until heated through, about 10 minutes. Sprinkle with pepper and remaining cheese; let stand 5 minutes.
3. In a large skillet, heat butter over medium-high heat; saute green pepper and onion until tender, 6-8 minutes. Add shrimp and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Spoon over grits.

chicken broth, grits, tomatoes, shredded monterey jack cheese, cheddar cheese, freshly ground pepper, butter, green pepper, onion, shrimp, garlic

Taken from www.tasteofhome.com/recipes/oven-baked-shrimp-grits/ (may not work)