Seafood Shrimp and Grits Gratin

posted by Sue Freeman 05-27-98 8:43 AM

Shrimp-and-Grits Gratin

SOURCE: Cooking Light YEAR: 1996 ISSUE: Jul/Aug PAGE: 140

3 tablespoons chopped fresh or 3 teaspoons dried basil
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon raspberry vinegar
1 teaspoon grated lemon rind
1 garlic clove, minced
1 pound medium shrimp, peeled and deveined
4 cups boiling water
3 cups uncooked instant grits
1/4 cup grated Parmesan cheese, divided
2 tablespoons chopped fresh or 2 teaspoons dried parsley
1 teaspoon grated lemon rind
1/4 teaspoon pepper
Cooking spray
1/8 teaspoon paprika
Fresh basil sprigs (optional)

1. Combine first 6 ingredients in a shallow dish; stir well. Add shrimp, stirring to coat.Cover; marinate in refrigerator 2 hours, stirring occasionally. Remove shrimp; set aside. Discard marinade.

2. Preheat oven to 350 degrees.

3. Combine boiling water and grits in a large bowl; stir well. Add shrimp, 2 tablespoons cheese, parsley, 1 teaspoon lemon rind, and pepper; stir well.

4. Spoon grits mixture into a 2-quart casserole coated with cooking spray; sprinkle with remaining 2 tablespoons cheese and paprika.

5. Bake at 350 degrees for 30 minutes. Garnish with basil sprigs, if desired.

Yield: 6 servings (serving size: 1 cup).

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