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Ingredients

• 3 cups   water
• 1 to 2 teaspoons  salt
• 1 can  Green Giant® cream style sweet corn (14.75 ounces)
• 3/4 cup   uncooked quick-cooking corn grits
• 1/2 cup   finely chopped green onions (8 medium)
• 2 ounces  cream cheese
• 1/4 cup   butter or margarine
• 1 large clove   garlic, finely chopped
• 1 1/2 pounds  uncooked deveined peeled large shrimp, thawed if frozen, tail shells removed
• 1 teaspoon   seafood seasoning (from 6-ounce container)
• 1 teaspoon   finely chopped chipotle chiles in adobo sauce (from 7-ounce can)
• 1 can  Muir Glen® organic fire roasted diced tomatoes, drained (14.5 ounces)

Description

From Betty's Soul Food Collection... A Balancing Act Of The Delicious Kind, This Shrimp Recipe Blends Hot, Spicy Chipotle Chiles With Creamy, Smooth Grits For An Out-of This-world Dinner.

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