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 

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. Bake at 350 degrees for 30 minutes. Garnish with basil 
sprigs, if desired. Yield: 6 servings (serving size: 1 cup). 

CALORIES 218 (19% from fat); PROTEIN 16.6g; FAT 4.7g (sat 1.1g, 
mono 2.1g, poly 0.6g); CARB 28.2g; FIBER 1.9g; CHOL 89mg; IRON 
16mg; SODIUM 807mg; CALC 91mg 

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