Shrimp and Grits Casserole

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 3 large egg whites 
• 4 cups less-sodium chicken broth fat-free
• 3  garlic cloves minced
• 0.5 cup green onions sliced
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 3 ounces cheddar cheese shredded divided reduced-fat
• 8 ounce pre mushrooms 
• 1 tablespoon olive oil 
• 0.5 teaspoon pepper sauce hot (such as Tabasco)
• 0.5 cup bell pepper diced red
• 0.5 teaspoon salt 
• 1 pound shrimp deveined peeled cut into 3 pieces
• 1 cup grits yellow stone-ground uncooked
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• blender
• baking pan

Directions

1. 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.
2. Remove from heat.
3. Add 1/2 cup cheddar cheese, stirring until cheese melts.
4. Preheat oven to 37
5. Heat oil and butter in a large nonstick skillet over medium-high heat.
6. Add onions, bell pepper, garlic, and mushrooms to pan; saut 5 minutes.
7. Sprinkle shrimp with black pepper, and add to pan; cook 1 minute. Stir in rind, juice, Worcestershire, and hot pepper sauce; cook 2 minutes.
8. Remove from heat; cool slightly.
9. 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.
10. Sprinkle with remaining 1/4 cup cheese.
11. Bake at 375 for 25 minutes or until puffed and lightly browned.
12. Let stand 20 minutes before serving.