Shrimp and Grits

As my close friends know, I'm pretty sure I was a southern girl in a former life based merely on my love of grits (well and fried chicken. And layer cakes). I still remember my high school best friends Texan mother (did you get that one) introducing me to said grits. I love to travel in the south because grits are always on the breakfast menu, complete with cheese and black pepper. YUM! However, since I try to watch what I eat as best I can, grits have become a special treat I occasionally make at home for Saturday breakfast. You can imagine my joy when I found this recipe. Don't let the picture fool you...this is delish especially topped with a wee bit of hot sauce. and there is a lot to go around.

Side note: I served on a bed of fresh spinach

Shrimp and Grits Casserole

Serves 6 (about 1 cup each)

Ingredients:

2 cups 2% 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 shredded Parmesan cheese
2 tablespoons butter
3 oz. 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
Hot pepper sauce (optional)

Directions:

Preheat oven to 375°.

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° for 25 minutes or until set. Serve with hot pepper sauce, if desired.