Smoky Shrimp with Creamy Grits

 

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.