smokey shrimp with creamy grits

The following recipe is from the Pillsbury Annual Recipes 2011 cookbook

3 cups water
1 can (14 3/4 oz) cream style corn
1 tsp salt
3/4 cup quick cooking grits
4 green onions, finely chopped
2 ounces cream cheese, softened
1/4 cup butter, cubed
1 large garlic clove, minced
1-1.2 pounds uncooked large shrimp, peeled and deveined
1 can (14 1.2 oz) fire roasted diced tomatoes, drained
1 tsp seafood seasoning
1 tsp minced chipotle pepper in adobo sauce

In a large saucepan, bring the water, corn and salt to a boil. Slowly stir in grits. Reduce heat, cook and stir for 5-7 minutes or until thickened. Remove from the heat, stir in onions and cream cheese.

In a large skillet, melt butter. add garlic, saute for 1 minute. Add shrimp, cook and stir for 3-4 minutes or until shrimp turn pink. Stir in the tomatoes, seafood seasoning and chipotle pepper, heat through. Serve with grits.

yield 6 servings


This message was edited Feb 28, 2011 11:58 AM