Cheesy Shrimp and Grits Casserole

Ingredients

• 1 1/2 cups 1 % milk
• 1 1/2 cups no sodium chicken broth
• 1 cup dry corn grits or polenta
• 1 large egg, lightly beaten
• 1/4 tsp cayenne pepper
• 1 1/2 cup shredded sharp cheese
• 4 cups cooked shrimp
• 2 tsp of Creole seasoning spice
• 1 medium white onion, diced
• 1 diced red pepper
• 1 tbsp of finely diced jalapeno pepper
• 2 cloves minced garlic
• 1m 540 ml can stewed tomatoes or Rotel
• 1/2 cup(s) light Cream Cheese

Directions

1. Preheat oven to 350°. Lightly spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
2. In a medium saucepan, bring the water and milk to a boil over medium-high heat. Add the grits; reduce heat, and simmer until thickened, 5 to 7 minutes. 
3. Stir in the cheese, egg, and cayenne pepper. Spoon mixture into the prepared casserole dish.
4. Bake 15 minutes.
5. Saute the onions and peppers in a non-stick pan misted with cooking spray or olive oil over medium high heat until they just begin to grow soft and translucent. Add two tsp of creole spice and the chopped garlic and saute until the garlic is soft and fragrant ( about 45 seconds). Add the can of stewed tomatoes, bring to a boil and then turn to low and leave to simmer five minutes. Add the cooked shrimp and the cream cheese and stir until well incorporated. Remove from heat.
6. When grits have baked for 15 minutes, pour the shrimp mixture over the warm casserole, sprinkle with the remaining cup of cheese, and bake for another 30 minutes.
7. Remove from the oven and let rest 20 minutes before serving. 

Nutritional analysis

Serving size: 388 grams

Amount Per Serving
Calories 265
Total Fat 6.8g
Saturated Fat 3.6g
Trans Fat 0.0g
Cholesterol 166mg
Sodium 707mg
Vitamin A 35%     •     Vitamin C 61%
Calcium 31%     •     Iron 39%
Nutrition Grade A-