Today, we're putting a Southwestern spin on shrimp with grits. The secret to building flavor in this recipe is using chipotles in adobo. They're packed with layers of heat, making them one of our favorite go-to ingredients. Served over quick-cooking cheddar-filled grits, this dinner is equal parts rich and spicy.
Chipotle Shrimp with Cheddar Grits
3/4 cup quick-cooking grits
1/2 cup shredded cheddar (2 ounces)
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)
1. In a medium pot, cook grits according to package instructions. Stir in cheddar and season with salt.
2. Meanwhile, in a large skillet, meltRead More »from You Need to Make These Spicy Shrimp and Cheddar Grits Tonight!