Saturday, March 26, 2011

Smoky Shrimp and Creamy Grits

What's more southern than shrimp and grits?  Cream cheese gives these grits a creamy texture, and Chipotle chilies give this southern dish a Texas flare.

This is a variation of a recipe I found in Pillsbury Prize Winning Bake Off Collector's Edition Vol. 2 magazine.  I changed the measurements of the ingredients to better suit our taste.

*6 cups water
*4 teaspoons salt
*2 cans (14.75 oz. each) cream-style corn
*1 1/2 cups quick-cooking grits
*1 cup green onions, finely chopped (about 8 onions)
*4 oz. fat-free cream cheese
*1/4 cup low-fat margarine
*1 large garlic clove, pressed or minced
*2 lb. frozen uncooked deveined, peeled shrimp--thawed
*1 teaspoon seafood seasoning
*1 teaspoon chipotle chilies in adobo sauce, *seeds removed and finely chopped (slice a pepper in half and scrape out seeds) (freeze the rest that came in the can)
*1 can (14.5 oz.) fire roasted diced tomatoes, drained

In a 3-quart saucepan, heat water, salt, and corn to boiling.  With a 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 green onions and cream cheese until well combined.  Cover.  Keep warm.

Meanwhile, in a large skillet, melt margarine over medium-high heat.  Add garlic, and cook for 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 chilies, and tomatoes.  Reduce heat to medium.   Simmer uncovered 2 to 3 minutes or until tomatoes are heated through.

To serve, scoop grits in individual bowls and top with shrimp mixture.

*Note:  If you like really spicy food, then do not take the seeds out of the chipotle peppers.  This dish is zippy even without the seeds.