Shrimp and Grits

Ingredients

• 4 cups chicken broth
• 1 cup grits (not instant)
• 1 cup grated sharp cheese
• 1 cup grated Monterey Jack cheese
• 2 Tbsp butter
• 8 oz sliced mushrooms
• 6 green onions, chopped
• 3 garlic cloves, minced
• 1 1/2-2 lbs medium shrimp, cooked
• 1 can Rotel tomatoes and green chilies, drained (original, save juice if needed)
• 6-8 slices bacon, cooked and crumbled
• 1/4 tsp salt and pepper

Instructions

1. Boil broth and stir in grits.
2. Cover and reduce heat to simmer; cook 20 minutes, stirring occasionally, adding a little milk or water if it gets too thick.
3. When done, add both cheeses.
4. Melt butter and saute onions, mushrooms, and garlic.
5. Add this mixture to the grits along with the cooked shrimp and drained Rotel tomatoes.
6. Pour into a greased casserole.
7. Bake at 350° for 30-40 minutes.
8. Top with bacon crumbles before serving.