Trouble With Toast

Recipe: Shrimp and Grits Casserole | May 5, 2008

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!

  • 2 cups skim milk
    3/4 cup chicken broth
    1 cup uncooked quick-cooking grits
    1/4 teaspoon salt
    1/2 cup shredded Parmesan cheese
    2 tablespoons butter
    1 3-ounce package reduced fat cream cheese
    3 tablespoons chopped fresh flat-leaf parsley
    1 tablespoon chopped fresh chives
    1 tablespoon fresh lemon juice
    2 large egg whites
    1 pound peeled and deveined medium shrimp
    Cooking spray

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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