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Shrimp and Grits Casserole

Shrimp and Grits Casserole
Photo: Becky Luigart-Stayner; Styling: Katie Stoddard
Yield

6 servings (serving size: about 1 cup)

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

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)

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.