Shrimp & Grits Casserole

By jennyburkholder

Ingredients

• 4 cups fat-free, less-sodium chicken broth
• 1/2 teaspoon salt
• 1 cup uncooked yellow stone-ground grits
• 3/4 cup (3 ounces) shredded reduced-fat cheddar cheese, divided
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup sliced green onions
• 1/2 cup diced red bell pepper
• 3 garlic cloves, minced
• 1 (8-ounce) package presliced mushrooms
• 1 pound peeled and deveined large shrimp, each cut into 3 pieces
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 3 large egg whites
• Cooking spray

Details

Servings 12

Preparation

Step 1

Bring chicken 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 1/2 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; sauté 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; cool slightly. 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.