12 cups chicken broth
tablespoon salt
3 cups quick-cooking grits
1/4 cup and 2 tablespoons margarine
3 bunches green onions, chopped
3 green bell pepper, diced
6 cloves garlic, minced
3 pounds peeled and deveined small shrimp
3 cups shredded Monterey Jack cheese
2-1/4 cups shredded sharp Cheddar cheese
3 (10 ounce) cans diced tomatoes and green chilies
1-1/2 teaspoons black pepper
3/4 cup shredded sharp Cheddar cheese
Preheat oven to 350. Grease a 9x12 inch baking dish.
Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.