Smoky Shrimp With Creamy Grits

• 3 cups water
• 1 12 teaspoons salt
• 1 (14 3/4 ounce) can cream-style sweet corn
• 34 cup quick-cooking grits
• 2 ounces cream cheese
• 14 cup butter
• 1 large garlic clove, finely minced
• 1 12 lbs uncooked shrimp, peeled and deveined
• 1 teaspoon seafood seasoning
• 1 teaspoon chipotle chile in adobo, finely chopped
• 1 (14 1/2 ounce) can fire-roasted tomatoes, drained

1. In a 3-quart saucepan, heat water, salt and creamed corn to a boil.
2. With a wire whisk, gradually beat in grits.
3. Return to a boil, beating constantly.
4. Reduce heat to low; cover and simmer 5-7 min, stirring occasionally, until thickened.
5. Remove from heat and stir in cream cheese until well combined.
6. Cover and keep warm.
7. Meanwhile, in a 10-inch skillet, melt butter over medium high heat.
8. Add garlic; cook and stir about 2 minute or until lightly browned.
9. Add shrimp; cook and stir 4-6 min or just until shrimp are pink.
10. Stir in seafood seasoning, chipotle chiles and tomatoes.
11. Reduce heat to medium and simmer uncovered 2-3 min or until tomatoes are thoroughly heated.
12. Divide grits mixture evenly among individual large soup bowls and spoon shrimp mixture evenly over top.

water, salt, creamstyle sweet corn, grits, cream cheese, butter, garlic, shrimp, seafood seasoning, chipotle chile, tomatoes

Taken from www.food.com/recipe/smoky-shrimp-with-creamy-grits-175065 (may not work)