Anyway, like I was sayin', shrimp is the fruit of the sea....

(Forrest Gump anyone?)

During the first part of my year in Greenville, NC I had the pleasure of dining with some very special people about every week or so. We took turns cooking and going out, and this recipe is from one of our dine in nights. Thanks Caro!

Shrimp & Grits

Ingredients

• 4 cups chicken broth
  (or 4 chicken bullion cubes with 4 cups water)
• 1 cup grits
• 1 bunch green onions, chopped
• 1 bell pepper, chopped
  (this time I did 1/2 green bell pepper and 1/2 red... for added color :) )
• 1 clove garlic, chopped
• 2 tbsp butter
• 1 pound raw shrimp
• 4oz shredded cheddar cheese
• 4oz shredded pepper jack cheese
• 1 can Rotel diced tomatoes with green chiles

Directions

• Bring chicken broth to a boil. Add grits and simmer 20 minutes (may need to add more water).
• Saute green onions, bell pepper and garlic in butter until almost tender, then add shrimp and cook about 2 minutes longer.
• Combine vegetables and shrimp, grits, cheeses and Rotel together and pour into 13x9 baking dish. Top with cheddar cheese.
• Bake at 350 degrees for 40 minutes.

Enjoy!
-D