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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Shrimp and Grits Casserole Recipe

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This recipe for Shrimp and Grits Casserole is from The Riddle Family Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C 2% reduced-fat Milk
3/4 C fat-free, less-sodium Chicken Broth
1 C uncooked quick-cooking Grits
1/4 tsp Salt
1/2 C (2oz) shredded Parmesan Cheese
2 T Butter
1 (3oz) package 1/3-less-fat Cream Cheese
3 T chopped fresh flat-leaf Parsley
1 T chopped fresh Chives
1 T fresh Lemon Juice
2 large Egg Whites
1 Lb peeled and deveined medium Shrimp, coarsely chopped
Cooking Spray
Hot Pepper Sauce (optional)
Directions:
Directions:
Preheat oven to 375°. 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.
Number Of Servings:
Number Of Servings:
6 1 Cup Servings
Personal Notes:
Personal Notes:
A few spoonfuls of cream cheese give this casserole a velvety texture. Garnish with a sprig of fresh parsley, if you like.

 

 

 

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