Shrimp and Grits

2014-06-15T01:00:00Z 2014-06-19T17:24:05Z Shrimp and Grits
June 15, 2014 1:00 am

2 cups 2 percent reduced-fat milk

3/4 cup fat-free, less-sodium chicken broth

1 cup uncooked quick-cooking grits

1/4 teaspoon salt

1/2 cup (2 ounces) shredded Parmesan cheese

2 tablespoons butter

1 (3-ounce) package 1/3-less-fat cream cheese

3 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh chives

1 tablespoon fresh lemon juice

2 large egg whites

1 pound peeled and deveined medium shrimp, coarsely chopped

Cooking spray

Hot pepper sauce (optional)

DIRECTIONS: Preheat oven to 375 degrees. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375 degrees for 25 minutes or until set. Serve with hot pepper sauce, if desired.


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