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10

Smoky Shrimp with Creamy Grits

Prep 30 min
Total 30 min
Ingredients 12
Servings 4

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. MORE+ LESS-

By Pillsbury Kitchens

Updated January 29, 2008

Bake-Off® Contest 42, 2006

Lillian Jagendorf

New York, New York

Ingredients

cups water

to 2 teaspoons salt

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)

oz cream cheese

1/4

cup butter or margarine

large clove garlic, finely chopped

1 1/2

lb uncooked deveined peeled large shrimp

teaspoon seafood seasoning (from 6-oz container)

teaspoon chipotle chiles in adobo sauce (from 7-oz can), finely chopped

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

Steps

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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 Facts

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%
Potassium: 470mg; 13%
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;