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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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Try These Next

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) 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; 29%
Saturated Fat 11g 55% Trans Fat 1/2g
Cholesterol: 290mg; 96%
Sodium: 1710mg; 71%
Total Carbohydrate: 49g; 16%
Dietary Fiber 3g 15% Sugars 8g
Protein: 33g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 20%; 20%
Calcium: 10%; 10%
Iron: 35%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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