Being the good southern girl that I am, I love shrimp & grits! I have even managed to win over my Pittsburgh native husband! This casserole took a little bit of work to put together. It wasn’t hard, but it did use a lot of dishes (which I hate! Oh well!). I was gonna be MAD if it wasn’t good, but I’m happy to report it was EXCELLENT!
We made dinner out of this and turned it into 6 servings instead of 12. I also used quick cooking grits (accidentally!) and they didn’t take but a few minutes to firm up. I don’t know why you’re supposed to use the yellow grits… the white quick ones were fine! I was also a little heavy handed with the cheese (maybe 1 cup or a little more?). Anyway, we served it with sauteed spinach (recipe is next!) and it was a hit!
Shrimp and Grits Casserole
Source: Cooking Light Magazine, December 2007
Yield: 12 servings (3/4 cup each) CL Comments: This dish is best prepared just before serving. But you can save time by shredding the cheese and slicing the onions, bell pepper, and shrimp the night before.
1/2 teaspoon salt
1 cup uncooked yellow stone-ground grits
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese, divided
1 tablespoon olive oil
1 tablespoon butter
1/2 cup sliced green onions
1/2 cup diced red bell pepper
3 garlic cloves, minced
1 (8-ounce) package presliced mushrooms
1 pound peeled and deveined large shrimp, each cut into 3 pieces
1/4 teaspoon freshly ground black pepper
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce (such as Tabasco)
3 large egg whites
1) Bring chicken broth and salt to a boil in a large saucepan; add grits, stirring with a whisk. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed, stirring occasionally. Remove from heat. Add 1/2 cup cheddar cheese, stirring until cheese melts.
2) Preheat oven to 375°.
3) Heat oil and butter in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic, and mushrooms to pan; sauté 5 minutes. Sprinkle shrimp with black pepper, and add to pan; cook 1 minute. Stir in rind, juice, Worcestershire, and hot pepper sauce; cook 2 minutes. Remove from heat; cool slightly. Place grits and shrimp mixture in a large bowl; stir gently. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into shrimp mixture. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheese. Bake at 375° for 25 minutes or until puffed and lightly browned. Let stand 20 minutes before serving.
- Calories: 139 (27% from fat), Fat: 4.1g (sat 1.7g,mono 1.3g,poly 0.5g), Protein: 12.6g, Carbohydrate: 12.8g, Fiber: 0.5g, Cholesterol: 64mg, Iron: 1.6mg, Sodium: 372mg, Calcium: 77mg