Jarrett cooked a delicious meal last night!! After a long day at work followed by a nice run, I didn't really feel like cooking and eating a late dinner. Fortunately, J had taken the initiative to start in on dinner, much to my delight! This meal is a must and relatively easy to make. Enjoy!!
Shrimp and Grits Casserole
adapted from Cooking Light
Ingredients:
2 c milk
3/4 c chicken broth
1 c uncooked quick-cooking grits
1/4 tsp salt
1/2 c (2 ounces) shredded Parmesan cheese
2 Tbsp butter
1 (3-ounce) package 1/3-less-fat cream cheese
3 Tbsp chopped fresh flat-leaf parsley
1 Tbsp chopped fresh chives
1 Tbsp fresh lemon juice
2 large egg whites
1 pound peeled and deveined medium shrimp
1 link of reduced fat sausage, cut into bites (optional)
Hot pepper sauce (optional)
Cooking spray
Directions:
1. Preheat oven to 375°.
2. 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 5 ingredients (through sausage). 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. I served with a side of peas and homemade honey wheat bread.
No comments:
Post a Comment