If you follow me on instagram, you’ll know that I was in Boston last week for work. Work was great, but seeing friends and exploring the city was even better. I had TERRIFIC weather when I was in town. The sun was shining, and I barely needed a coat. Then today in Virginia– rain and a little bit of sun, but mostly rain. And it’s cold– colder than it was in Boston. Not fair.
Good thing I am cooking a casserole. It makes this dreary day seem a little bit better. I’m a huge fan of shrimp and grits, see here, and an even bigger fan of the casserole. Enter shrimp and grits casserole. I adapted my recipe from a Cooking Light recipe, so it still has all the flavor but not as much butter and fat. It’s okay that I’m going to eat two servings then, right? I think so….enjoy!
- 1 clove garlic, minced
- 1 pound peeled and deveined shrimp, coarsely chopped (I bought shrimp with tails on, so my weight was originally a little higher)
- 2 cups skim milk
- 3/4 cup low-sodium chicken broth
- 1 cup uncooked quick-cooking grits
- 1/4 tsp salt
- 1/2 cup shaker Parmesan cheese
- 1 tbs butter
- 3 oz low-fat cream cheese
- 1.5 tbs freeze-dried parsley
- 1 tbs lemon juice
- 2 egg whites
- 1/4 cup Panko bread crumbs
- Difficulty: easy
Preheat oven to 375 degrees. Spray a medium size casserole dish with cooking spray and set aside.
With shrimp, cut tails off. In a skillet, spray with cooking spray, and cook shrimp and garlic together, until the shrimp begins to turn pink. Remove shrimp, and and cut into smaller, bite-size chunks (tails off).
Using a medium saucepan, combine milk and broth and bring to boil. Add grits and salt-- stir constantly with a whisk as it combines. Continue stirring and cook for about five minutes.
Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley, lemon juice, egg whites, and shrimp. Move mixture to casserole dish. Sprinkle top of dish with Panko bread crumbs. Bake for 25 minutes.
Serve with veggies on the side. Enjoy!