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Submitted by: Sharon Candler from Charleston, SC
Originally shared on the web 06/07/2024

6 c. chicken broth
3/4 t. salt
1-1/2 c. long-cooking grits, uncooked
1 green pepper, chopped
1/2 red pepper, chopped
6 green onions, chopped
2 cloves garlic, minced
1-1/2 lb. uncooked small shrimp, peeled
2 T. butter
1-1/2 c. shredded sharp Cheddar cheese
1-1/2 c. shredded Monterey Jack cheese
2 10-oz. cans diced tomatoes with green chiles, drained
1/4 t. cayenne pepper, or to taste

Combine broth, salt and grits in a slow cooker; stir well. Cover and cook on low setting for 8 hours. About 2 hours before serving, in a skillet over medium heat, sauté peppers, onions, garlic and shrimp in butter until shrimp turn pink. Add pepper mixture to slow cooker along with cheeses, tomatoes and cayenne pepper. Stir well. Cover and cook on high setting for 2 hours longer. Serves 6 to 8.