Smoky Shrimp with Creamy Grits

Smoky Shrimp with Creamy Grits

From Betty's Soul Food Collection... A balancing act of the delicious kind, this shrimp recipe blends hot, spicy chipotle chiles with creamy, smooth grits for an out-of this-world dinner.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

3
cups water
1
to 2 teaspoons salt
1
can (14.75 oz) Green GiantĀ® 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 GlenĀ® 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.
Makes 4 servings (2 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
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.
Did You Know?
This recipe was created by Lillian Jagendorf of New York, NY and was a finalist in a national recipe contest.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 11g,
    • Trans Fat 1/2g),
  • Cholesterol 290mg;
  • Sodium 1710mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 3g,
    • Sugars 8g),
  • Protein 33g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.