Shrimp and Grits Casserole
Photography: Photo: Becky Luigart-Stayner; Styling: Katie Stoddard; 
A few spoonfuls of cream cheese give the casserole a velvety texture. Garnish with a sprig of fresh parsley, if you like.
| Servings:6 servings (serving size: about 1 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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)
Amount Per
Serving
- protein:27.5 g
- calories from fat:34 %
- calories:341
- saturated fat:7.5 g
- carbohydrate:27.2 g
- calcium:293 mg
- fiber:0.6 g
- poly fat:1 g
- sodium:571 mg
- iron:3.2 mg
- fat:13 g
- cholesterol:149 mg
- mono fat:3.5 g
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.
