Description
This Shrimp and Grits Casserole is a southern staple served casserole style.
Scale
Ingredients
- 2 cups milk
- 3/4 cup reduced sodium chicken broth
- 1 cup quick-cooking grits
- 1/4 teaspoon salt
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons butter
- 3 oz reduced fat cream cheese
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon lemon juice
- 2 egg whites, lightly whisked
- 1 lb peeled and deveined shrimp, coarsely chopped
Instructions
- Preheat the oven to 375°F. Spray an 11×7-inch baking dish with nonstick cooking spray.
- In a medium saucepan, combine the milk and the chicken broth over medium-high heat. Bring to a boil, then gradually add the grits and the salt to the pan, whisking constantly. Remove from the heat and stir in the Parmesan, butter and cream cheese. Stir in the parsley, chives, lemon juice, egg whites and shrimp. Pour into the prepared baking dish.
- Bake for 25 minutes, or until set.
Recipe Notes:
source: Cooking Light March 2008