I have been very much into comfort food lately, with fall starting to settle in. And, as we know, comfort food tends to be rich, carb loaded and heavy.
So one of my favorite recipes is for a shrimp and cheesy grits casserole, that actually has its origins from a "light" cooking website. The problem is, when I make it, we eat the entire pan. I am pretty sure that was not the correct portion size when the recipe was created, but it just tastes so DARN good !
Shrimp and Cheesy Grits Casserole
2 cups milk (2% if you are going healthy)
3/4 cup chicken broth (fat free if you want to make it lighter)
1 cup quick cooking grits
1/4 teaspoon salt
1/2 cup shredded Parmesan cheese
2 tablespoons butter
3 ounces cream cheese (light if you want)
3 tablespoons chopped Italian parsley
1 tablespoon chopped scallions
1 tablespoon fresh squeezed lemon juice
2 large egg whites (or 1 large egg)
1 pound peeled, deveined raw medium shrimp, coarsely chopped
Hot Pepper Sauce
Preheat oven to 375*. Combine milk and broth in saucepan, bring to a boil. Gradually add grits and salt, and stir constantly with a whisk. Cook 5 minutes, or until thick, and remove from heat. Stir in Parmesan, butter, and cream cheese. Then, stir in parsley and next 4 ingredients. Spread mixture in an 11x7 pan sprayed with non-stick. Bake for 25 minutes or until set, and golden brown on top. Serve with hot pepper sauce, if desired.
Serving size is actually 1/6 of the recipe, if you use the light options, it is 341 calories a serving. So, when we eat the entire pan for dinner, well...you figure it out.