This is souuuuuuthern!!!
4 C Chicken broth
1/2 t Salt
1 C Grits (not instant)
1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses
1 C Pepper Jack Cheese - shredded
2 T Butter
6 Green onions, chopped (reserve some for garnish)
1 Green or Red bell pepper, chopped did not use
1 Garlic clove, minced
2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish)**Yes, I used cooked. Some asked if the shrimp was rubbery and it was not. IF you have reservations, go ahead and use uncooked.
1 (10 oz) can Rotel, drained Used mild I did chop the tomatoes.
1/4 t Pepper
1/2 lb bacon, cooked & coarsely chopped
Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)
Add 3/4 C of cheddar cheese and all of pepper jack cheese.
Saute green onion, green (or red) bell pepper, and garlic in butter. ***did not use green or red bell pepper
Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.
Pour into 2 qt baking dish.
Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only, topped the casserole before serving
you can add all the shrimp to the grits instead of using them for garnish
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