A few spoonfuls of cream cheese give this casserole a velvety texture. Garnish with a sprig of fresh parsley, if you like.
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
Hot pepper sauce (optional)
How to Make It
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. Serve with hot pepper sauce, if desired.
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I have made this numerous times with out any modifications to the recipe and it always pleases. I have several shrimp and grit dishes I do depending on the ingredients I have on hand but the great thing about this recipe is it can be expanded for a crowd. It's wonderful for large groups, it is an easy dish to do for a crowd, the most I ever did it for was about 75 people. And I have prepared it for around 40 to 50 people several times and it's always a hit.
This is now a family staple. Great for a quick weeknight meal or dressed up for company. I serve it with Lima's and a caprese salad usually for a fantastic summer supper. The only thing I do differently is that I add Frank's Red hot. Gives it a little more heat and creates more of a lowcountry taste.
This was DELICIOUS! I used the regular grits (which required a bit more broth) and based on previous reviews I added the sauteed minced celery, onion, and garlic. I couldn't have been more pleased. Even those people who don't like grits loved the dish. Highly recommend! I served with salad and roasted brussels sprouts and carrots.
this is in my regular rotation. Even my daughter who doesn't like grits says it tastes great! This is easy too. I did sub scallion for chive. To enhance the already good basic recipe, I added 1tsp minced garlic, 1/4 tsp white pepper, and 1 ear fresh corn. We serve with extra hot pepper sauce.
This was not very good. I put in only half the cheese and it was still way to cheesy. As well it came out super thick so I had to put in an extra half a cup of milk to thin it out, I have never cooked with grits before since they don't sell them in Canada but I picked these up in the states, I think this must be something you have to grow up with to like. Yuck!!
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