Tampa Bay Chili Grits and Shrimp

SERVINGS: 6

PREP TIME: 15 minutes

TOTAL TIME: 30 minutes

INGREDIENTS

3 cups chicken broth
1/2 cup half-and-half
6 tablespoons butter, divided
¾ teaspoon salt, divided
1 cup quick grits
2 cups grated cheddar cheese
1 (15-ounce) can Hormel® Chili with Beans
1 tablespoon adobo sauce, from canned chipotle chilis, plus more for serving, if desired
1 pound large shrimp, peeled, deveined and patted dry
2 teaspoons Cajun seasoning
Chopped green onions and cilantro, if desired

DIRECTIONS

In large saucepan over medium high heat, bring chicken broth, half-and-half, 4 tablespoons butter and 1/2 teaspoon salt to boil. Add grits; reduce heat and simmer, whisking until thick, 6 to 8 minutes. Stir in cheese, chili and adobo sauce; cook 1 to 2 minutes or until heated through. Remove from heat and cover to keep warm.
In medium bowl, toss shrimp with Cajun seasoning and remaining 1/4 teaspoon salt. In large nonstick skillet over medium-high heat, melt remaining 2 tablespoons butter. Add shrimp and cook 1-1/2 to 2 minutes per side or until pink and just cooked through. Serve over grits with extra adobo sauce, green onions and cilantro, if desired.