This another dish where I am not terribly fond of one of the main ingredients (in this case, Grits), but somehow this works for me. And it is relatively easy to make, so that is a big plus! When shrimp is on sale, I like to make this. This is from Cooking Light – March 2008.
Shrimp and Grits Casserole
2 cups 2% reduced-fat milk
1/4 cup fat-free chicken broth
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup shredded Parmesan Cheese
2 tablespoons butter
3 oz package cream cheese
3 tablespoons chopped, fresh flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon fresh lemon juice
2 large egg whites
1 lb peeled and deveined shrimp very coarsely chopped
Cooking spray
Hot pepper sauce (optional)
Preheat the oven to 375 degrees.
Combine milk and broth in 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. Stir in Parmesan, butter and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into 11×7-inch baking dish coated with cooking spray. Bake at 375 degrees for 25 minutes or until set. Serve with hot pepper sauce.
