Shrimp and Grits Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Ingredients:
4 cups fat-free, less-sodium chicken broth |
1/2 teaspoon salt |
1 cup uncooked yellow stone-ground grits |
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese, divided |
1 tablespoon olive oil |
1 tablespoon butter |
1/2 cup sliced green onions |
1/2 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 |
1/4 teaspoon freshly ground black pepper |
1/2 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon hot pepper sauce (such as tabasco) |
3 large egg whites |
cooking spray |
Directions:
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.
2. Preheat oven to 375°.
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.
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