Tuesday, January 27, 2009

Shrimp and Grits Casserole

Serves 6
From Cooking Light March 2008

Total time: 45 minutes
2 C 2% milk
3/4 C less sodium chicken broth
1 C uncooked quick-cooking grits
1/4 t salt
1/2 C shredded Parmesan cheese
2 T butter
1 (3 0z) package less fat cream cheese
3 T chopped parsley (left this out for Will's sake)
1 T chopped chives (left this out for both our sakes)
1 T lemon juice
2 Large egg whites
1 lb. peeled and deveined raw medium shrimp, coarsely chopped
Cooking spray
Hot sauce optional

1. Preheat over to 375
2. Combine milk and broth in a medium saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. (Don't try to multitask, only pay attention to the grits or they will burn)
3. Cook 5 min or until thick (mine where thick before that)
4. Remove from heat.
5. Stir in all other ingredients.
6. Spoon into a baking dish coated with cooking spray. Bake for 25 minutes.

Amy's Rating: 4/5 (surprisingly I've never had this before)
Will's Rating: 3/5

No comments:

Post a Comment