Preheat oven to 350(F) degrees.
Bring the chicken broth and salt to a boil in large saucepan. Stir in grits. Cover, reduce heat, and simmer 20 minutes.
Stir together grits, 1 cup of shredded cheddar, and all Monterey/Colby blend.
Melt butter in large skillet over medium heat. Add in onions, pepper, and garlic. Saute 5 minutes, or until tender.
Stir together onion mixture, grits mixture, shrimp, dived tomatoes, salt, and pepper.
Pour into a lightly greased 2 quart baking dish.
Sprinkle with remaining cheddar cheese.
Bake at 350 degrees for 30-45 minutes.
I use a Temptations 2 quart stoneware baker and can skip greasing it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (591g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 241 | ||
Calories from Fat: 105 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 16 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 98.8mg | 30 % | |
Sodium 2231.6mg | 77 % | |
Potassium 303.8mg | 8 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 14.2g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 241
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