Smoky Shrimp with Creamy Grits |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Chipotle peppers and fire-roasted tomatoes give this dish a smoky, spicy flavor, which is nicely balanced by the creamy grits. The addition of shrimp makes a special, holiday side. Ingredients:
3 cups water |
1 can (14-3/4 ounces) cream-style corn |
1 teaspoon salt |
3/4 cup quick-cooking grits |
4 green onions, finely chopped |
2 ounces cream cheese, softened |
1/4 cup butter, cubed |
1 large garlic clove, minced |
1-1/2 pounds uncooked large shrimp, peeled and deveined |
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained |
1 teaspoon seafood seasoning |
1 teaspoon minced chipotle pepper in adobo sauce |
Directions:
1. In a large saucepan, bring the water, corn and salt to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Remove from the heat; stir in onions and cream cheese.
2. In a large skillet, melt butter. Add garlic; saute for 1 minute. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Stir in the tomatoes, seafood seasoning and chipotle pepper; heat through. Serve with grits. Yield: 6 servings.
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