SHRIMP AND GRITS BAKE

Shrimp and Grits Bake image

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 container (8 oz) refrigerated prechopped onion, celery and bell pepper mix
1 3/4 cups milk
1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup uncooked quick-cooking grits
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 container (5.2 oz) Boursin® cheese with garlic and herbs
1 lb uncooked medium shrimp, peeled, deveined and coarsely chopped
2 eggs, slightly beaten
1 tablespoon chopped fresh Italian (flat-leaf) parsley
2 teaspoons chopped fresh thyme leaves

Steps:

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In 10-inch skillet, heat oil over medium-high heat. Cook vegetable mix in oil 5 minutes, stirring occasionally, until tender.
In 4-quart heavy saucepan, heat milk and broth to boiling. Gradually add grits and salt, stirring constantly with whisk. Cook 5 minutes, stirring constantly, until thickened. Remove from heat. Stir in pepper and cheese. Stir in vegetable mixture, shrimp, eggs, parsley and thyme. Spoon mixture into baking dish.
Bake uncovered 25 minutes or until set.

Nutrition Facts : Calories 350, Carbohydrate 28 g, Fat 3, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 670 mg