Crock Pot Low Country Shrimp and Grits

From one of Gooseberry Patch's newest cookbooks ("Fall, Family & Friends") comes this very Southern recipe for Shrimp & Grits. Now I am not Southern (my DH is), but we both love grits. I do know this dish is very traditional in the Southeast. In a check on Amazon, I discovered a cookbook devoted ENTIRELY to shrimp & grits, can you believe it? This is an easy version to be made in the crock pot. Y'all, I haven't try it yet, but as soon as I find the grits (scarce here in the southwest) I'm going to -- DH can't wait!

• Ready In: 10 hrs 20 mins
• Serves: 4-6

Ingredients

• 6  cups chicken broth
• 3⁄4 teaspoon salt
• 1 1⁄2 cups quick-cooking grits, uncooked
• 1  green pepper, chopped
• 1⁄2 cup  red pepper, chopped
• 6  green onions, chopped
• 2  garlic cloves, minced
• 1 1⁄2 lbs small shrimp, peeled & cleaned, vein removed
• 2  tablespoons butter
• 1 1⁄2 cups  shredded sharp cheddar cheese (3 ounces)
• 1 1⁄2 cups  shredded monterey jack cheese (3 ounces)
• 2 (10 ounce) cans  diced tomatoes and green chilies, drained
• 1⁄4 teaspoon cayenne pepper (optional)

Directions

1. Combine chicken broth, salt and grits in the crock pot. Cover and cook on LOW 6-8 hours.
2. Two hours before serving, saute the peppers, onions, garlic, and shrimp in the 2 tablespoons butter until tender. Add this mixture to the crock pot along with the cheeses, tomatoes with chilies, and cayenne, if using.
3. Continue to cook on HIGH an additional 2 hours.