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.
Ingredients:
*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
Directions:
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.
