Shrimp and Grits Casserole
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.
Recipe by Cooking Light December 2007
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.
This was my first attempt at grits ( I'm a New Englander) I used leftover steamed shrimp and followed the recipe as written. My southern friends ate it up!!! Nice flavor..
Read MoreThe flavor of this dish is wonderful!! But a *WARNING*... I only keep Egg Beaters in my house, and didn't think anything of it when this recipe called for egg whites, as I always sub the EB for any egg ingredient. However, I didn't read through it far enough to realize that I would need to beat the egg whites to form, essentially, a meringue, which most likely provided fluffiness to the casserole. While I was hopeful that it would work (I mean, Egg Beaters are 99% egg whites!?)... it doesn't. I beat, and beat, and beat them... nadda. Again, the flavor is AMAZING (I also used Cabot Reduced Fat Jalapeno Cheddar & LOTS of Crystal sauce), but if you're like me & only use Egg Beaters, pick up a carton of eggs & separate those whites!!
Read MoreI love this recipe...its easy and the grits are very flavorful!! its one of the first recipes i made from cooking light and it continues to be one of my favorites.
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