Cheesy Shrimp and Grits

I should have posted this before New Year's Day, as it is a delicious for a brunch along with the Sausage Egg Casserole (I'm sure everyone has that recipe), fruit and Sour Cream Muffins. I made this at Christmas and used a different type of grits.  After stirring the grits into the broth and heavy cream, I looked at the recipe on the back of the grits box and it had a cup of grits to three cups of liquid, so make sure you use the correct amount of liquid for your grits. (Hope this makes sense)
P.S. I had breakfast at The Capital Hotel this morning and had "Irish Breakfast" and it was smoked bacon and grits topped with 2 poached eggs.  It was delicious and I thought you could do the same with this.

Cheesy Shrimp and Grits

4 cups chicken broth (I use 2 cups heavy cream and 2 cups broth) much better, more fattening

½ t salt

1 cup uncooked regular grits

1 cup shredded Cheddar

1 cup Shredded Monterey Jack with peppers

2 T butter

6 green onions, chopped

1 green pepper, chopped

1 garlic clove, minced

1 pound small shrimp cooked and peeled

1 (10 oz.) can Rotel tomatoes, drained

salt and pepper

Bring 4 cups broth to a boil with ½ t salt in a large saucepan and stir in grits. Cover reduce heat and simmer 20 minutes.

Stir together grits, ¾ cup cheddar and all of Monterey Jack cheese.

Melt butter and add green onions, bell pepper, and garlic and saute 5 minutes.

Stir together green onion mixture, grits mixture, shrimp and next 3 ingredients.  Pour into a greased casserole and top with remaining cheese.  Bake 350 for 30 minutes.  Let set 15 minutes before serving.