Baked Shrimp and Grits

 32 oz chicken broth
1 cup quick cooking grits
1 can (10 oz) diced tomatoes and green chiles, drained
2 cups colby jack cheese, shredded
Freshly ground pepper
2 Tbsp butter
1 green bell pepper, chopped
1 onion, chopped
1 pound uncooked large shrimp, peeled and deveined (tail on or off - your preference)
1 tsp cajun seasoning, increase or decrease based on your preference
2 garlic cloves, minced

Preheat oven to 350.  In 13x9 baking dish, combine broth and grits.  Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes.  Stir in tomatoes and 1 1/2 cups cheese.  Bake, uncovered, until heated through, about 10 minutes.  Sprinkle with pepper and remaining cheese; let stand 5 minutes.  In a skillet, heat butter over medium high heat; saute green pepper and onion until tender, 6-8 minutes.  Add shrimp and garlic.  Sprinkle cajun seasoning over shrimp.  Cook and stir until shrimp turns pink, 2-3 minutes.  Spoon over grits.  

Serves 6