Shrimp and Grits Casserole

Name: Shrimp and Grits Casserole
Yield: 12 servings (serving size: 3/4 cup)
Ingredients: 4 cups fat-free, less-sodium chicken broth; ½ teaspoon salt; 1 cup uncooked yellow stone-ground grits; ¾ cup (3 ounces) shredded reduced-fat cheddar cheese, divided; 1 tablespoon olive oil; 1 tablespoon butter; ½ cup sliced green onions; ½ cup diced red bell pepper; 3 garlic cloves, minced; 1 (8-ounce) package presliced mushrooms; 1 pound peeled and deveined large shrimp, each cut into 3 pieces; ¼ teaspoon freshly ground black pepper; ½ teaspoon grated lemon rind; 1 tablespoon fresh lemon juice; ½ teaspoon Worcestershire sauce; ½ teaspoon hot pepper sauce (such as Tabasco); 3 large egg whites; Cooking spray

4 Ratings
3 Reviews

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.

By Laura Zapalowski

Recipe by Cooking Light December 2007

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Recipe Summary

Yield:

12 servings (serving size: 3/4 cup)

Nutrition Info

Directions

Step 1
Bring chicken broth and salt to a boil in a large saucepan; add grits, stirring with a whisk. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed, stirring occasionally. Remove from heat. Add 1/2 cup cheddar cheese, stirring until cheese melts.

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Step 2
Preheat oven to 375°.
Step 3
Heat oil and butter in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic, and mushrooms to pan; sauté 5 minutes. Sprinkle shrimp with black pepper, and add to pan; cook 1 minute. Stir in rind, juice, Worcestershire, and hot pepper sauce; cook 2 minutes. Remove from heat; cool slightly. Place grits and shrimp mixture in a large bowl; stir gently. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into shrimp mixture. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheese. Bake at 375° for 25 minutes or until puffed and lightly browned. Let stand 20 minutes before serving.

Nutrition Facts

Per Serving:

139 calories; calories from fat 27%; fat 4.1g; saturated fat 1.7g; mono fat 1.3g; poly fat 0.5g; protein 12.6g; carbohydrates 12.8g; fiber 0.5g; cholesterol 64mg; iron 1.6mg; sodium 372mg; calcium 77mg.

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Twosetters

09/24/2016

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..

awhitman31

04/04/2012

susiesavalot

05/03/2011

The 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!!

Annamo

10/17/2009

I 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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Shrimp and Grits Casserole

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Shrimp and Grits Casserole

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Shrimp and Grits Casserole

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Shrimp and Grits Casserole