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Smoky Shrimp with Creamy Grits

Chipotle peppers and fire-roasted tomatoes give this dish a smoky, spicy flavor, which is nicely balanced by the creamy grits. The addition of shrimp makes a special, holiday side.—Redraspberrygirl, Taste of Home Online Community
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 3 cups water
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 teaspoon 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 ounces) fire-roasted diced tomatoes, drained
  • 1 teaspoon seafood seasoning
  • 1 teaspoon 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.
Nutrition Facts
1 each: 334 calories, 13g fat (7g saturated fat), 168mg cholesterol, 1110mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 23g protein.

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