Sauteed Shrimp and Peppers over Cheese Grits

Ingredients:

1/2 cup chopped Canadian bacon
1 cup red bell pepper strips
1 cup green bell pepper strips
1 (10-ounce) can diced tomatoes with green chiles, drained
1-1/2 pounds shrimp, peeled and deveined
1/2 cup chopped green onions
1-2/3 cups milk
1 (16-ounce) can chicken broth
1 cup quick-cooking golden grits
1 cup (4 ounces) shredded sharp Cheddar cheese

Directions:

Brown the bacon in a skillet. Stir in the bell peppers and cook for 10 minutes, stirring frequently. Add the tomatoes and mix well. Cook for 5 minutes, stirring occasionally. Stir in the shrimp and cook for 3 minutes longer or until the shrimp turn pink, stirring occasionally. Mix in the green onions. Remove from the heat and cover to keep warm.
Bring the milk and broth to a boil in a saucepan and stir in the grits. Return the grits mixture to a boil; reduce the heat. Cook for 5 minutes, stirring occasionally. Add the cheese to the grits and stir until melted. Spoon the shrimp mixture over the grits on a serving platter.

Note: The red and green peppers and the Canadian bacon make this casserole pretty and satisfying.

Serves: 6 - 8