SPICY SHRIMP AND GRITS

4 c. chicken broth

1 tsp. salt

1 c. quick-cooking grits

2 Tbs. margarine

1 bunch green onions, chopped

1 green bell pepper, diced

2 cloves garlic, minced

1 lb. peeled and deveined shrimp

1 c. shredded Monterey Jack cheese

¾ c. shredded sharp Cheddar cheese

1 (10-oz.) can diced tomatoes and green chilies

½ tsp. black pepper

¼ c. shredded sharp Cheddar cheese

Preheat oven to 350°F. Grease a 9x12-inch baking dish. Bring chicken broth and salt to a boil over high heat. Stir in grits; return to simmer, and then reduce heat to medium-low and continue cooking for 20 minutes, stirring frequently. Meanwhile, melt margarine in a skillet over medium heat. Stir in green pepper and garlic; cook until the peppers have softened, about 5 minutes. Stir in shrimp and cook until they begin to firm. Stir in Monterey Jack cheese, ¾ c. Cheddar cheese, shrimp and vegetables mixture, canned tomatoes and black pepper into th...