Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

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.

Laura Zapalowski
Recipe by Cooking Light December 2007

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Recipe Summary

Yield:
12 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • Preheat oven to 375°.

  • 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

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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