Smoky Shrimp With Creamy Grits

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.

• Ready In: 35 mins
• Serves: 4
• Yields: 10 cups

Ingredients

• 3  cups water
• 1 1⁄2 teaspoons salt
• 1 (14 3/4ounce) 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 1/2ounce) can fire-roasted tomatoes, drained

Directions

1. In a 3-quart saucepan, heat water, salt and creamed corn to a boil.
2. With a wire whisk, gradually beat in grits. Return to a boil, beating constantly.
3. Reduce heat to low; cover and simmer 5-7 min, stirring occasionally, until thickened.
4. Remove from heat and stir in cream cheese until well combined. Cover and keep warm.
5. Meanwhile, in a 10-inch skillet, melt butter over medium high heat.
6. Add garlic; cook and stir about 2 minute or until lightly browned.
7. Add shrimp; cook and stir 4-6 min or just until shrimp are pink.
8. Stir in seafood seasoning, chipotle chiles and tomatoes.
9. Reduce heat to medium and simmer uncovered 2-3 min or until tomatoes are thoroughly heated.
10. Divide grits mixture evenly among individual large soup bowls and spoon shrimp mixture evenly over top.