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Shrimp And Grits Casserole

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  Fat free less sodium chicken broth 4 Cup (64 tbs)
  Salt 1⁄2 Teaspoon
  Stone ground yellow grits 1 Cup (16 tbs) (Uncooked)
  Shredded reduced fat cheddar cheese 3 Ounce, divided (3/4 Cup)
  Olive oil 1 Tablespoon
  Butter 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
  Cooking spray 1

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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
25 Minutes

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