Bake-Off® Contest 42, 2006
New York, New York

Smoky Shrimp with Creamy Grits

Chipotle chiles are dried smoked jalapeño chiles. Their presence gives this dish the smoky and hot spicy flavor, which is nicely balanced by the creamy grits.

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7 reviews.
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  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 4
 

Ingredients

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
1
teaspoon seafood seasoning (from 6-oz container)
1
teaspoon chipotle chiles in adobo sauce (from 7-oz can), finely chopped
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 combined. Cover; 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 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 individual large soup bowls; spoon shrimp mixture evenly over top.
  • 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 combined. Cover; 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 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 individual large soup bowls; spoon shrimp mixture evenly over top.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
290mg
290%;
Sodium
1710mg
1710%;
Total Carbohydrate
49g
49%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
20%;
Calcium
10%;
Iron
35%;
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.