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Enjoy this recipe from All-Time-Favorite Recipes from South Carolina Cooks.
Submitted by: Sharon Candler from Charleston, SC
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. | |
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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. |
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