Dinner: Smoky Shrimp with Creamy Grits

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.

Ingredients

3 cups water
1 to 2 teaspoons salt
1 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)
2 oz cream cheese
1/4 cup butter or margarine
1 large clove garlic, finely chopped
1 1/2 lb uncooked deveined peeled large shrimp
1 teaspoon seafood seasoning (from 6-oz container)
1 teaspoon chipotle chiles in adobo sauce (from 7-oz can), finely chopped
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

Instructions

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.
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.
Divide grits mixture evenly among individual large soup bowls; spoon shrimp mixture evenly over top.