Shrimp & Grits Casserole


  • 2 c. milk {I use whole milk, but any 'slimmer' variety is fine too}
  • 3/4 c. chicken broth
  • 1 c. quick-cooking grits
  • 1/4 tsp. salt
  • 1/2 c. shredded Parmesan cheese
  • 2 T. butter
  • 4 oz. cream cheese {less fat Neufchatel-type is fine}
  • 2 T. chopped fresh chives {or you can use dried}
  • 3 T. chopped fresh parsley {or 1 T. dried parsley}
  • 1 T. lemon juice
  • 1 egg, lightly beaten
  • 1 lb. peeled raw shrimp, roughly chopped


  1. Bring milk and chicken broth to a boil in a medium saucepan over medium-high heat. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly.
  2. Remove grits from heat. Stir in Parmesan, butter, and cream cheese until melted; then stir in remaining ingredients.
  3. Spoon grits mixture into a 11x7" baking dish generously coated with cooking spray. Bake at 375 degrees for 25 minutes, or until set and the top is just starting to get some golden brown areas.

Source:  The Kitchen is My Playground