Shrimp and Grits Casserole -DINNER TONITE!

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Once again this recipe arrived in my email from RECIPES.COM and knowing how much Katie loves Shrimp and Grits I forwarded it to her to have her review it. Soooooo we are driving to the lake on Friday night and I mentioned we would grill hamburgers when we got there- she was very upset as she thought when I sent her the recipe it was what we were having Fri night -- it was the title of the email from RECIPES.COM -- Shrimp and Grits Casserole -DINNER TONITE! I made them for her on Monday night --we like it OK but not over the top about it...

A few spoonfuls of cream cheese give the casserole a velvety texture. Garnish with a sprig of fresh parsley, if you like.


Yield: 6 servings (serving size: about 1 cup)

Ingredients

  • 2 cups 2% reduced-fat milk ( I used skim and fat free half and half combined)

  • 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 (fresh from our garden!)

  • 1 tablespoon chopped fresh chives

  • 1 tablespoon fresh lemon juice

  • 2 large egg whites (used cartoned egg whites)

  • 1 pound peeled and deveined medium shrimp, coarsely chopped

  • Cooking spray

  • Hot pepper sauce (optional) Kevin and I had it Kate did not! -too spich-ey for her

Preparation

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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