A Real Taste of the South...

I've been craving shrimp and grits forever now...something must have jogged my taste buds for the ones at Noisy Oyster in Charleston. While this isn't traditional shrimp and grits and doesn't include sausage, it is a casserole that's pretty easy to make. The recipe calls for yellow stone ground grits, which aren't instant or quick cooking grits and quite difficult to find. However, they take 30 minutes to cook and taste very similar to the quick cooking kind. Next time I'll use those. This dish would also be great served as an appetizer at a cocktail party.

Shrimp and Grits Casserole (Cooking Light)

4 cups fat-free, less-sodium chicken broth

1/2 teaspoon salt

1 cup uncooked yellow stone-ground grits

3/4 cup (3 ounces) shredded reduced-fat cheddar cheese, divided

1 tablespoon olive oil

1 tablespoon butter

1/2 cup sliced green onions

1/2 cup diced red bell pepper

3 garlic cloves, minced

1 (8-ounce) package presliced mushrooms

1 pound peeled and deveined large shrimp, each cut into 3 pieces

1/4 teaspoon freshly ground black pepper

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1/2 teaspoon Worcestershire sauce

1/2 teaspoon hot pepper sauce (such as Tabasco)

3 large egg whites

Cooking spray

Bring chicken broth and salt to a boil in a large saucepan; add grits, stirring with a whisk. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed, stirring occasionally. Remove from heat. Add 1/2 cup cheddar cheese, stirring until cheese melts.

Preheat oven to 375°.

Heat oil and butter in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic, and mushrooms to pan; sauté 5 minutes. Sprinkle shrimp with black pepper, and add to pan; cook 1 minute. Stir in rind, juice, Worcestershire, and hot pepper sauce; cook 2 minutes. Remove from heat; cool slightly. Place grits and shrimp mixture in a large bowl; stir gently. Beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into shrimp mixture. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheese. Bake at 375° for 25 minutes or until puffed and lightly browned. Let stand 20 minutes before serving.