Here’s an easy and succulent Mardi Gras dish by Areeda Schneider-Stampley, author of Areeda’s Southern Cooking, a collection of old-fashioned recipes.

4 cups chicken broth

1 cup old-fashioned grits

1/2 teaspoon salt

1 cup sharp cheddar cheese, shredded

1 cup pepper jack cheese, shredded

2 tablespoons butter

5-6 green onions, chopped

1 green bell pepper, chopped

1-2 garlic cloves, minced

1 lb raw, peeled, shrimp

1 (10 oz.) can diced tomatoes & green chilies, drained

1/4 teaspoon salt

1/4 teaspoon pepper

Bring to a boil chicken broth & 1/2 teaspoon salt in large saucepan. Stir in grits; cover; reduce heat and simmer 20 min. Stir together grits, 3/4 cup cheddar cheese and pepper jack cheese. Melt butter in large skillet over medium heat; add onions, bell pepper and garlic; and sauté  5-6 min. until tender.

Stir together green onion mixture, grits mixture, raw shrimp, and the next 3 ingredients. Pour into lightly greased 2 qt. baking dish. Sprinkle top with remaining ¼ cup cheddar cheese.

Bake at 350° 40-45 minutes.

Areeda’s cookbook can be purchased at