Shrimp and Grits Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is from Cooking Light. Usually when I make shrimp and grits, one or the other is very dry, but this turned out just perfect. Ingredients:
2 cups milk |
3/4 cup chicken broth |
1 cup quick-cooking grits |
1/4 teaspoon salt |
1/2 cup shredded parmesan cheese |
2 tablespoons butter |
4 ounces cream cheese |
3 tablespoons fresh flat leaf parsley |
1 tablespoon chopped fresh chives |
1 tablespoon lemon juice |
2 large egg whites |
1 lb peeled and deveined medium shrimp |
cooking spray |
hot pepper sauce (optional) |
Directions:
1. Preheat oven to 375°F.
2. Combine milk and broth in saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat.
3. Stir in Parmesan, butter and cream cheese. Stir in parsley and next 4 ingredients. Spoon all into 11X7 inch baking dish coated with cooking spray.
4. Bake at 375°F for 25 minutes or until set.
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