I had a box of left over quick grits in my pantry that I was dying to use for a recipe other than breakfast. Being from the South, husband and I both love shrimp and grits. I found this recipe and tweaked it slightly- YUM. This would be great for brunch or dinner like we had it.
- 3 cups chicken broth
- 1 cup quick-cooking grits
- 2 tablespoons butter
- 1 bunch green onions, chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 pound peeled and deveined small shrimp
- 1 cup shredded Monterrey Jack cheese
- 1 cup shredded sharp Cheddar cheese
- 1 (10 ounce) can diced tomatoes and green chiles
- A couple shakes of Cayenne pepper (optional)
1. In a large pot, bring chicken broth to a boil over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes (or 5 minutes if you use quick grits like I did), stirring frequently.
2. Meanwhile, melt the butter in a separate skillet over medium heat. Stir in the green onions, bell pepper and garlic; cook until the peppers have softened or about 5 minutes. Stir in the shrimp and cook until they begin to firm.
3. Once the grits have cooked, stir in the Monterrey Jack cheese, Cheddar cheese, canned tomatoes (well drained), shrimp and onion/pepper mixture. Mix in a few shakes of Cayenne pepper to your liking.
4. Stir until everything is heated through and serve immediately. You can top it with some more cheese, fresh green onion, sour cream and chopped bacon if you'd like. Enjoy!