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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 chilies with creamy, smooth grits for an out-of this-world dinner.
Prep Time: 30 min total Time: 30 min makes: 4 servings (2 1/2 cups each)
3cups water
1to 2 teaspoons salt
1can (14.75 oz) Green Giant® cream style sweet corn
3/4cup uncooked quick-cooking corn grits
1/2cup finely chopped green onions (8 medium)
2oz cream cheese
1/4cup butter or margarine
1large clove garlic, finely chopped
1 1/2lb uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
1teaspoon seafood seasoning (from 6-oz container)
1teaspoon finely chopped chipotle chilies in adobo sauce (from 7-oz can)
1can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
- 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.
- 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.
- Divide grits mixture evenly among 4 large soup bowls; spoon shrimp mixture evenly over top.High Altitude (3500-6500 ft): No change.
Nutrition Information:
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*: Vitamin A 30%; Vitamin C 20%; Calcium 10%; Iron 35% Exchanges: 2 Starch; 1 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
This recipe was created by Lillian Jagendorf of New York, NY and was a finalist in a national recipe contest.
(Recipe from the Betty Crocker)
