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Smoky Shrimp with Creamy Grits

(10)
  7 reviews
  • 30 min prep time
  • 30 min total time
  • 12 ingredients
  • 4 servings
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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.

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

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

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.
 

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.
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