Shrimp and Grits Casserole

With three upcoming exams, I needed a little comfort food. That is why I did a twist on the iconic shrimp and grits. This amazing combination brings joy and happiness into my stomach. This dish is a bit higher calorie wise than my normal dishes, but it is definitely a lighter option than your traditional shrimp and grits.

It is quite an easy dish to make, as long as you can boil, mix, and chop. I had this dish ready to be served in under 40 minutes, not included the time it took to defrost the shrimp.

All in all I enjoyed this recipe, and I hope you will too.

Shrimp and Grits Casserole

Ingredients

2 cups skim milk

3/4 cup low sodium chicken broth

1 cup quick grits

1/3 cup mild cheddar, reduced fat

2 tbsp. butter substitute (or butter if you prefer)

2 tbsp chopped chives

2 egg whites

1 lb. medium raw shrimp, chopped

3 oz. 33% less fat cream cheese

Directions

1. Preheat oven to 375, and spray a medium sized casserole dish (10x9 is what I used)
2. In a pot, combine milk and broth and bring to boil.
3. Add in the grits and stir for 5 minutes.
4. Add in the cheese, butter, and cream cheese and stir until smooth.
5. Add in the egg whites and combine.
6. Add in the shrimp and chives, mix, and pour into the dish.
7. Bake for 25 minutes.

Nutritional Information (4 servings)

Calories 425, Total Fat 13.4g, Cholesterol 250mg, Sodium 652mg, Carbohydrates 36.7g, Dietary Fiber 2.0g, Sugars 7.7g, Protein 38.3g