Smoky Shrimp With Creamy Grits

• 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

1. 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.
2. 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.

water, creamstyle corn, salt, quickcooking grits, green onions, cream cheese, butter, garlic, shrimp, tomatoes, seafood seasoning, pepper

Taken from www.tasteofhome.com/recipes/smoky-shrimp-with-creamy-grits/ (may not work)