Shrimp & Grits Casserole

By á-2301

Ingredients

• 4 cups chicken broth
• ½ teaspoon salt
• 1 cup uncooked grits
• ¾ cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ cup sliced green onions
• ½ cut diced red bell pepper
• 3 garlic cloves, minced
• 1 package (8 ounces) sliced mushrooms
• 1 pound peeled and deveined large shrimp cut into 3 pieces
• ¼ teaspoon black pepper
• ½ teaspoon lemon rind
• 1 tablespoon lemon juice
• ½ teaspoon Worcestershire sauce
• ½ teaspoon hot pepper sauce
• 3 large egg whites

Details

Servings 12
Cooking time 25mins

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 ½ 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 ¼ cut cheese. Bake at for 25 minutes or until puffed and lightly browned.