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Chelsea Koziatek: "Nice dish. I needed around 2 Tbsp salt for the gr…" Read More
16Ingredients
25Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 tsp. extra-virgin olive oil
- 6 shallots (whites only, minced, save some of the greens for garnish, optional)
- 2 cups milk
- 14.5 oz. fat free reduced sodium chicken broth (about 1 3/4 cups)
- 1/4 tsp. salt
- 2 cups quick cooking grits
- 14.5 oz. diced tomatoes (juice separated)
- 1/2 cup shredded cheddar cheese
- 3 oz. 1/3-less-fat cream cheese
- 2 Tbsp. butter
- 15.25 oz. corn (drained)
- 1 jalapeño (medium, minced)
- 1 Tbsp. chopped fresh chives
- 1 Tbsp. lemon juice (freshly-squeezed)
- 1 lb. deveined shrimp (peeled and, coarsely chopped*)
- 2 egg whites
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Reviews(1)
Chelsea Koziatek 6 years ago
Nice dish. I needed around 2 Tbsp salt for the grits to get the flavor going and it may have also benefited from paprika or Cajun seasoning. I baked the raw shrimp for the 25 minutes, which I suspected would make it tough, and I was right. Next time I would pan-sear the shrimp and add to the dish at the end.