| 3 | cups water |
| 1 | to 2 teaspoons salt |
| 1 | can (14.75 oz) Green Giant® cream style sweet corn |
| 3/4 | cup uncooked quick-cooking corn grits |
| 1/2 | cup finely chopped green onions (8 medium) |
| 2 | oz cream cheese |
| 1/4 | cup butter or margarine |
| 1 | large clove garlic, finely chopped |
| 1 1/2 | lb uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed |
| 1 | teaspoon seafood seasoning (from 6-oz container) |
| 1 | teaspoon finely chopped chipotle chiles in adobo sauce (from 7-oz can) |
| 1 | can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained |
| 1. | In 3-quart saucepan, heat water, salt and corn to boiling. With wire whisk, gradually beat in grits. Return to boiling, beating constantly. Reduce heat to low; cover and simmer 5 to 7 minutes, stirring occasionally, until thickened. Remove from heat. Stir in onions and cream cheese until well blended. Cover to keep warm. |
| 2. | Meanwhile, in 10-inch heavy skillet, melt butter over medium-high heat. Add garlic; cook and stir about 2 minutes or until garlic is lightly browned. Add shrimp; cook and stir 4 to 6 minutes or just until shrimp are pink. Stir in seafood seasoning, chipotle chiles and tomatoes. Reduce heat to medium; simmer uncovered 2 to 3 minutes or until tomatoes are thoroughly heated. |
| 3. | Divide grits mixture evenly among 4 large soup bowls; spoon shrimp mixture evenly over top. |
| No change. |
|
| Compare the labels of different seafood seasoning brands and select the one you prefer based on the spice mix. Remember that ingredient order starts with the largest amount first. |
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| This recipe was created by Lillian Jagendorf of New York, NY and was a finalist in a national recipe contest. |
Nutrition Information:
500 ( 170); 19g ( 11g, 1/2g); 290mg; 1710mg; 49g ( 3g, 8g); 33g 30%; 20%; 10%; 35% 2 ; 1 ; 1 ; 3 1/2 ; 1 1/2 3