Chipotle Shrimp w/ Cheddar Grits

Let me be the first to say that I heart my Everyday Food magazine subscription. I probably have ranted endlessly talked about this before. But, seriously, this is one of my favorite magazine subscriptions I have. And I have a lot of magazine subscriptions (thanks frequent flyer miles!).

 Over the weekend, I tried a completely new and different recipe than I normally wouldn't make: chipotle shrimp with cheddar grits. Now, I'm not normally one for spicy entrees. Call it a weird fear of not wanting my tongue to feel like it just licked the bottom element of a pizza oven. Lately, however, my curiosity has gotten the best of me-as it typically does- and I have been a little more open to trying to spice up my life (pun intended).  Or perhaps my amygdala is on the fritz.

And as with most of my shopping trips, I bought a slightly different product than what the recipe called for. It clearly states in the perforated shopping list so conveniently provided in the magazine that this recipe needs quick-cooking grits. What did I buy? Instant grits. Of course. For those of you who don't know the difference, it's like buying instant oatmeal when you need regular Quaker oats. Go. Figure. But, it all turned out in the end. Yay me.

Ingredients

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

Directions

In a medium pot, cook grits according to package directions. Stir in cheddar and season with salt. Because I bought instant grits instead, I just put 2 1/2 packets in a sauce pan and waited until the shrimp and broth was almost done. Then put in the boiling water according to the package directions, mixed it up a little and added the cheese.

Meanwhile, in a large skillet, melt 1 Tbs butter over medium heat. Add scallions, chipotle and chipotle sauce; cook, stirring until scallions are tender, about 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 Tbs butter and cook until sauce is slightly thickened, about 2 minutes.

Season with salt. Top grits with shrimp and sauce. Devour. Enter the yum.

I have to say, it was preeety damn good and not as spicy as I thought it would be. Probably because the chipotle was seeded. Just a guess. I could have just eaten the shrimp and broth, it was so tasty.



HOWEVER.. on the last damn shrimp, I was trying to wrestle the tail off, my fingers slipped on the saucy coating, thus catapulting said sauce into my eye. To which my eye angrily replied to my tongue "not that hot? NOT THAT HOT?" Yeah, so that happened. I'm still experiencing a residual burning sensation, 4 days later. But it was oh so worth it.