Shrimp and grits is a southern classic, so when I saw this casserole recipe (from Cooking Light magazine, with some adaptations for personal taste and texture preferences), I had to give it a go. This was an easy, cheesy version of the dish, and I really enjoyed it the night I cooked it for dinner. However, it made a LOT of food, and the leftovers just weren’t up to snuff (the shrimp were rubbery, and the grits were dry). So, if you’re only cooking for one or two people, I’d suggest halving the recipe–or inviting some folks over for supper!
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.
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