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
Preparation
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.
