Shrimp and Grits

Whelp I've never had Shrimp and Grits but these were pretty good. Tasted like a thick and hearty gumbo.  Looks ugly, though.

Shrimp and Grits

Serves 6

• 6 cups chicken broth
• 3/4 teaspoon salt
• 1 1/2 cups quick-cooking grits, uncooked
• 2 tablespoons butter
• 1 green pepper, chopped finely
• 1/2 red pepper, chopped finely
• 6 green onions, chopped finely
• 2 cloves garlic, chopped
• 2 pounds uncooked small shrimp, peeled and cleaned
• 1 1/2 cup shredded sharp cheddar cheese
• 1 1/2 cup shredded monterey jack cheese
• 2 10 oz cans diced tomatoes with green chiles, drained

Place broth, salt, and grits in a slower cooker; cover and cook on low setting 6 to 8 hours. Two hours before serving, saute peppers, onions, garlic, and shrimp in butter in a skillet over medium-high heat until the vegetables are tender and shrimp is pink.  Add vegetable mixture, cheeses, tomatoes to slow cooker.  Turn to high setting; cover and cook for 2 more hours.