Community Recipe
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Easy Lowcountry Shrimp and Grits

• Cherry Tomato Salad Combine 3 cups halved cherry tomatoes, 1/2 cup thinly sliced green onion, and 1/4 cup chopped fresh flat-leaf parsley. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon fresh ground black pepper. Combine 3 tablespoons red wine vinegar, 1 1/2 tablespoons extravirgin olive oil, and 1 tablespoon Dijon mustard, stirring well. Drizzle vinegar mixture over tomato mixture; toss gently.

• Lima beans

GAME PLAN

Total time: 43 minutes

1. Preheat oven.

2. While milk mixture comes to a boil:
• Prepare ingredients for casserole.

3. While casserole bakes:
• Prepare salad.
• Cook lima beans.

Shrimp and Grits Casserole

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

Photo by: Photo: Becky Luigart-Stayner; Styling: Katie Stoddard

Ingredients

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)

Preparation

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.

Cooking Light MARCH 2008