Sunday, September 27, 2009

shrimp & grits casserole


This is what we had for dinner tonight and it was YUMMY!!!

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)

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.

(recipe courtesy of cookinglight.com)

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