I crave these grits!! They remind me of a side dish at one of my favorite restaurants back home, Zea's. The chipotle chiles and the fire roasted tomatoes give this dish the smoky/spicy flavor. Nicely balanced by the creamy grits. Adapted from Cooking Club of America.
My Private Note
Units: US | Metric
- 3 cups water
- 1 1/2 teaspoons salt
- 1 (14 3/4 ounce) can cream-style sweet corn
- 3/4 cup quick-cooking grits
- 2 ounces cream cheese
- 1/4 cup butter
- 1 large garlic clove, finely minced
- 1 1/2 lbs uncooked shrimp, peeled and deveined
- 1 teaspoon seafood seasoning
- 1 teaspoon chipotle chile in adobo, finely chopped
- 1 (14 1/2 ounce) can fire-roasted tomatoes, drained
- 1In a 3-quart saucepan, heat water, salt and creamed corn to a boil.
- 2With a wire whisk, gradually beat in grits. Return to a boil, beating constantly.
- 3Reduce heat to low; cover and simmer 5-7 min, stirring occasionally, until thickened.
- 4Remove from heat and stir in cream cheese until well combined. Cover and keep warm.
- 5Meanwhile, in a 10-inch skillet, melt butter over medium high heat.
- 6Add garlic; cook and stir about 2 minute or until lightly browned.
- 7Add shrimp; cook and stir 4-6 min or just until shrimp are pink.
- 8Stir in seafood seasoning, chipotle chiles and tomatoes.
- 9Reduce heat to medium and simmer uncovered 2-3 min or until tomatoes are thoroughly heated.
- 10Divide grits mixture evenly among individual large soup bowls and spoon shrimp mixture evenly over top.
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Nutritional Facts for Smoky Shrimp With Creamy Grits
Serving Size: 1 (616 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 473.6
- Calories from Fat 171
- Total Fat 19.0 g
- Saturated Fat 10.3 g
- Cholesterol 260.4 mg
- Sodium 2432.3 mg
- Total Carbohydrate 48.7 g
- Dietary Fiber 2.7 g
- Sugars 6.4 g
- Protein 29.3 g
The following items or measurements are not included:
chipotle chiles in adobo