Shrimp and Grits Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A few spoonfuls of cream cheese give this casserole a velvety texture. Garnish with a sprig of fresh parsley, if you like. Ingredients:
2 cups 2% reduced-fat milk |
3/4 cup fat-free, less-sodium chicken broth |
1 cup uncooked quick-cooking grits |
1/4 teaspoon salt |
1/2 cup (2 ounces) shredded parmesan cheese |
2 tablespoons butter |
1 (3-ounce) package 1/3-less-fat cream cheese |
3 tablespoons chopped fresh flat-leaf parsley |
1 tablespoon chopped fresh chives |
1 tablespoon fresh lemon juice |
2 large egg whites |
1 pound peeled and deveined medium shrimp, coarsely chopped |
cooking spray |
hot pepper sauce (optional) |
Directions:
1. Preheat oven to 375°.
2. Combine milk and broth in a medium heavy 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. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.
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