CHIPOTLE SHRIMP WITH CHEDDAR GRITS

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Chipotle Shrimp with Cheddar Grits image

This Southern dish gets south-of-the-border flavor from a chipotle chile and a bit of its smoky adobo sauce. Refrigerate leftover chipotles in adobo in a glass jar, up to 2 months.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 9

3/4 cup quick-cooking grits
1/2 cup shredded cheddar (2 ounces)
Salt
3 tablespoons unsalted butter, divided
1 bunch scallions, thinly sliced
1 chipotle in adobo sauce, seeded and chopped, plus 1 tablespoon sauce
1/2 cup chicken broth
1 pound frozen large shrimp (31 to 35), thawed, peeled, and deveined (tails left on)
1/4 cup lime juice (from 2 limes)

Steps:

  • In a medium pot, cook grits according to package instructions. Stir in cheddar and season with salt.
  • Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add scallions and chipotle and sauce; cook, stirring, until scallions are tender, 4 minutes. Add broth and bring to a simmer. Add shrimp and cook until opaque throughout, 3 minutes. Stir in lime juice and remaining 2 tablespoons butter and cook until sauce is slightly thickened, about 2 minutes. Season with salt. Top grits with shrimp and sauce.

Nutrition Facts : Calories 344 g, Fat 15 g, Fiber 1 g, Protein 25 g, SaturatedFat 9 g

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