Shrimp and Grits Casserole

This rich-and-creamy casserole will warm you up at the end of the day.  Serve this Southern dish with lima beans.

What you’ll need:

  • 2 cups reduced-fat milk
  • 3/4 cup fat-free chicken broth
  • 1 cup uncooked quick-cooking grits
  • 1/4 teaspoon salt
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons butter
  • 1 (3-ounce) package of reduced-fat cream cheese
  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped chives
  • 1 tablespoon lemon juice
  • 2 large egg whites
  • 1 pound peeled, deveined shrimp, coarsely chopped (frozen shrimp can be used to save a few dollars – simply thaw in the fridge)
  • cooking spray
  • hot sauce

What you’ll do:

  • Preheat oven to 375 degrees.
  • Combine milk and broth in a medium saucepan; bring to a boil.
  • Gradually add grits and salt to the pan, stirring constantly with a whisk.
  • Cook 5 minutes or until thick, stirring constantly.
  • Remove from heat.
  • Add in the butter, Parmesan and cream cheese.
  • Stir in the parsley, chives, lemon juice, egg whites and shrimp.
  • Spoon mixture into an 11 X 7 – inch baking dish that has been sprayed with cooking spray.
  • Bake at 375 degrees for 25 minutes or until set.
  • Serve with hot sauce, if desired.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!


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