servings : 12

For the grits

1 cup milk

1 cup chicken broth

1/2 teaspoon salt

1/3 cup stone ground cornmeal (not instant or quick cooking)

16 ounce My Brother's New Mexican Green Chile Salsa, divided

4 ounce American cheese, cubed or sliced

2-3 Anaheim or Hatch Green Chiles, roasted, peeled, seeded, and chopped or substitute with 2 ounce can green chiles, chopped and drained.

 

For the shrimp

12 ounce small shrimp (60-80 count per pound), peeled, deveined, tail off

1 tablespoons olive oil

2 tablespoons butter

1/4 cup My Brother's New Mexican Green Chile Salsa 

For Serving: My Brother's Organic Corn Tortilla Chips or crostini

 

For grits:  

In medium saucepan whisk milk, broth, salt over medium heat until frothy.  Whisk in cornmeal.  Cover and cook over low about 30 minutes until cornmeal is cooked (not gritty).  Whisk occasionally during this cooking time. When grits are tender, stir in 1/2 cup My Brother's New Mexican Green Chile Salsa (reserving 1/4 cup for shrimp and remaining for serving), cheese and green chiles.  Hold on low heat, stirring occasionally while you saute shrimp.

For Shrimp:

Heat olive and butter in 10" saute pan.  Add shrimp and cook until it pinks up, stirring as it cooks.  About 2 minutes!  Off heat, stir in My Brother's New Mexican Green Chile Salsa.  Stir shrimp mixture into grits and pour into an  2" deep 8" baking dish** Place in 350 degree oven for about 20 minutes til mixture is bubbly.  Serve hot with My Brother's Organic Corn Tortilla Chips or crostini and additional My Brother's New Mexican Green Chile Salsa.  **(if making early in day or day ahead, cover and refrigerate.  Add 10 minutes to baking time)