Shrimp And Grits Casserole Recipe
Ingredients
| 4 cups fat-free, less-sodium chicken broth | ||
| Salt | 1/2 Teaspoon | |
| Grits | 1 Cup (16 tbs) | |
| Shredded Cheddar cheese | 3/4 Cup (16 tbs), divided | |
| Olive oil | 1 Tablespoon | |
| Butter | 1 Tablespoon | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Red bell pepper | 1/2 Cup (16 tbs), diced | |
| Garlic | 3 Clove (5gm), minced | |
| Mushrooms package | 1 | |
| 1 pound peeled and deveined large shrimp, each cut into 3 pieces | ||
| Ground black pepper | 1/2 Teaspoon | |
| 1/2 teaspoon grated lemon rind | ||
| Lemon juice | 1 Tablespoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Hot pepper sauce | 1/2 Teaspoon | |
| Egg whites | 3 Large | |
| Cooking spray | ||
Directions
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.
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; 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.
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.
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; 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.
Chef
