Shrimp and Grits Casserole

Shrimp and Grits Casserole
Photo by Becky Luigart-Stayner

Ingredients

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

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
    • 1/2 teaspoon hot pepper sauce (such as Tabasco)
    • 1/2 cup sliced green onions
    • +14 other ingredients


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