Shrimp and Grits Casserole

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<p>Shrimp and Grits Casserole</p>
Photo: Becky Luigart-Stayner; Styling: Katie Stoddard

A few spoonfuls of cream cheese give this casserole a velvety texture. Garnish with a sprig of fresh parsley, if you like.

6 servings (serving size: about 1 cup)


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2 cups 2% reduced-fat milk
3/4 cup fat-free, less-sodium chicken broth
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup (2 ounces) shredded Parmesan cheese
2 tablespoons butter
1 (3-ounce) package 1/3-less-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, coarsely chopped
Cooking spray
Hot pepper sauce (optional)


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 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. Serve with hot pepper sauce, if desired.

Created date

February 2008

Nutritional Information

Calories 341
Caloriesfromfat 34 %
Fat 13 g
Satfat 7.5 g
Monofat 3.5 g
Polyfat 1 g
Protein 27.5 g
Carbohydrate 27.2 g
Fiber 0.6 g
Cholesterol 149 mg
Iron 3.2 mg
Sodium 571 mg
Calcium 293 mg