Preheat the oven to 375?F. Lightly spray a
7 by 11-inch baking dish with nonstick cooking spray.
Combine the broth and grits in a large stockpot. Turn the heat to medium-high and cook for 20 minutes, stirring very often. Remove from the heat and stir in the cream cheese and Monterey Jack.
While the grits are cooking, peel and chop the shrimp. Set aside.
Finely chop the red onion.
Heat the butter in a small skillet. Add the red onion and garlic. Cook for 4 to 5 minutes, or until softened. Stir into the grits.
Add the shrimp, parsley, lemon juice, salt, and pepper to the grits. Stir to combine. Spoon into the prepared dish. Top with the Cheddar cheese.
Bake for 25 minutes.
—From Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less by Rebecca Lang/Andrews McMeel Publishing click for book review and more recipes