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Smoky Shrimp with Creamy Grits

 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
6 ServingsPrep/Total Time: 30 min.


  • 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. Yield: 6 servings.
Nutritional Facts: 1/2 cup shrimp mixture with 3/4 cup grits equals 334 calories, 13 g fat (7 g saturated fat), 168 mg cholesterol, 1,110 mg sodium,

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Smoky Shrimp with Creamy Grits (continued)

Nutritional Facts: 33 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.