Shrimp And Grits Casserole
|Fat free less sodium chicken broth||4 Cup (64 tbs)|
|Stone ground yellow grits||1 Cup (16 tbs) (Uncooked)|
|Shredded reduced fat cheddar cheese||3 Ounce, divided (3/4 Cup)|
|Olive oil||1 Tablespoon|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Diced red bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Presliced mushrooms||8 Ounce (1 Package)|
|Peeled deveined shrimp||1 Pound, each cut into 3 pieces|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Fresh lemon juice||1 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Hot pepper sauce||1⁄2 Teaspoon (Such As Tabasco)|
|Egg whites||3 Large|
Bring 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 1/4 cup cheddar cheese, stirring until cheese melts.
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; saute 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; coolslightly.
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.