Shrimp and Grits Casserole

Shrimp and Grits Casserole
Photo by Becky Luigart-Stayner

Ingredients

  • 2 large egg whites
  • 2 cups 2% reduced-fat milk
  • 2 tablespoons butter
  • Hot pepper sauce (optional)
  • 1 pound peeled and deveined medium shrimp, coarsely chopped
  • 3 tablespoons chopped fresh flat-leaf parsley
  • ½ cup (2 ounces) shredded Parmesan cheese
  • + 21 more ingredients
    • 1 tablespoon fresh lemon juice
    • ½ cup (2 ounces) shredded Parmesan cheese
    • 1 pound peeled and deveined medium shrimp, coarsely chopped
    • 2 cups 2% reduced-fat milk
    • ¾ cup fat-free, less-sodium chicken broth
    • 1 (3-ounce) package 1/3-less-fat cream cheese
    • 2 large egg whites
    • 2 tablespoons butter
    • 1 tablespoon chopped fresh chives
    • Cooking spray
    • Hot pepper sauce (optional)
    • Cooking spray
    • ¾ cup fat-free, less-sodium chicken broth
    • ¼ teaspoon salt
    • 1 tablespoon fresh lemon juice
    • 1 cup uncooked quick-cooking grits
    • 1 cup uncooked quick-cooking grits
    • 1 tablespoon chopped fresh chives
    • ¼ teaspoon salt
    • 3 tablespoons chopped fresh flat-leaf parsley
    • 1 (3-ounce) package 1/3-less-fat cream cheese

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 ...

View full recipe at My Recipes

Comments

Variations on Shrimp and Grits Casserole

  • Shrimp and Grits Casserole
    • 1 (8-ounce) package presliced mushrooms
    • 1 tablespoon butter
    • 1/2 cup diced red bell pepper
    • 1/2 teaspoon Worcestershire sauce
    • 3 large egg whites
    • +12 other ingredients


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