Smoky Shrimp with Creamy Grits

Ingredients

• 0.3 cup butter 
• 1 teaspoon chipotles in adobo finely chopped (from 7-oz can)
• 2 oz cream cheese 
• 14.5 oz canned tomatoes diced fire roasted organic drained canned
• 1 large clove garlic finely chopped
• 0.5 cup spring onion finely chopped (8 medium)
• 0.8 cup quick-cooking grits uncooked
• 1 teaspoons salt 
• 1 teaspoon seafood seasoning (from 6-oz container)
• 1.5 lb shrimp frozen thawed deveined uncooked peeled
• 14.8 oz corn sweet cream style canned
• 3 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. In 3-quart saucepan, heat water, salt and corn to boiling. With 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.
2. Remove from heat. Stir in onions and cream cheese until well blended. Cover to keep warm.
3. Meanwhile, in 10-inch heavy skillet, melt butter over medium-high heat.
4. Add garlic; cook and stir about 2 minutes or until garlic is lightly browned.
5. Add shrimp; cook and stir 4 to 6 minutes or just until shrimp are pink. Stir in seafood seasoning, chipotle chiles and tomatoes. Reduce heat to medium; simmer uncovered 2 to 3 minutes or until tomatoes are thoroughly heated.
6. Divide grits mixture evenly among 4 large soup bowls; spoon shrimp mixture evenly over top.