Smoky Shrimp with Creamy Grits

Here's a recipe that may sound a bit weird, but tasty nonetheless. It's fairly simple to make.




Ingredients -

2 C Water
1 tsp salt
1 14.75 oz can cream style corn
3/4 C quick-cooking grits

2 oz cream cheese
1/4 C butter
1 large clove garlic, finely chopped
1 1/2 lbs uncooked, de-veined, and peeled large shrimp
1 tsp seafood seasoning
1 tsp chipotle chiles in adobo sauce, finely chopped
1 14.5 oz can fire roasted diced tomatoes, drained

In a 3 quart saucepan, heat water, salt, and corn to boiling. With a wire whisk, gradually beat in the grits. Return to boiling, beating constantly. Reduce heat to low; cover and simmer 5-7 minutes, stirring occasionally, until thickened. Remover from heat. Stir in cream cheese until well combined. Cover and keep warm

Meanwhile, in a 10 inch heavy skillet, melt butter over med-high heat. Add garlic; cook and stir about 2 minutes or until lightly browned. A shrimp; cook and stir 4-6 minutes or just until shrimp are pink. Stir in seafood seasoning, chipotle chiles and tomatoes. Reduce heat to medium; simmer uncovered 2-3 minutes or until tomatoes are thorougly heated.

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