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, 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.
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