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Shrimp and Grits Casserole

Cooking Light

Photo: Becky Luigart-Stayner; Styling: Katie Stoddard

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Outstanding

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
  • 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.

Nutritional Information

Calories:
341 (34% from fat)
Fat:
13g (sat 7.5g,mono 3.5g,poly 1g)
Protein:
27.5g
Carbohydrate:
27.2g
Fiber:
0.6g
Cholesterol:
149mg
Iron:
3.2mg
Sodium:
571mg
Calcium:
293mg
Julianna Grimes, Cooking Light, MARCH 2008