Shrimp and Grits Casserole Adapted from Cooking Light magazine (Printable recipe)

INGREDIENTS

2 cups

milk {I use whole milk, but any 'slimmer' variety is fine too}

3/4 cup

chicken broth

1 cup

quick-cooking grits

1/4 tsp

salt

1/2 cup

shredded Parmesan cheese

2 tbsp

butter

4 oz

cream cheese {less fat Neufchatel-type is fine}

2 tbsp

chopped fresh chives {or you can use dried}

3 tbsp

chopped fresh parsley {or 1 T. dried parsley}

1 tbsp

lemon juice

egg, lightly beaten

1 lb

peeled raw shrimp, roughly chopped