Shrimp and Grits Casserole

Shrimp and Grits Casserole

1/3 cup green onions, chopped

1 cup green pepper, chopped (I use red bell pepper)

1 tsp. minced garlic

8 oz. fresh sliced mushrooms

4 cups chicken broth

1 and 1/4 cups grits

1 cup (4 oz.) sharp cheddar cheese shredded

1 cup (4 oz.) pepper jack cheese, shredded

2 pounds shrimp, steamed with Cajun spices and peeled  (I cut each shrimp into thirds.)

1 can Rotel original tomatoes

1/4 cup butter

salt and pepper to taste

Saute onions, green pepper, garlic and mushrooms in butter until soft, and then drain.  Set aside.

Cook grits with chicken broth and 1/2 tsp salt.  When cooked, stir cheese, shrimp, sauteed vegetable mixture and can of Rotel.  (You may drain some of the liquid from the can of Rotel before adding to the grits mixture if you prefer it to be thicker.)   Season to taste with salt and pepper.

Bake in a greased 9" by 13" pan at 350 degrees for 30 minutes and then top with parmesan cheese and bake for another 10 minutes.

Allow the casserole to sit for a few minutes to thicken.