Amy's Firecracker Shrimp and Grits

Ingredients

• 2-4 cup(s) of jumbo prawns peeled and de-veined
• 2 tsp of Creole seasoning spice
• 1 medium onion, diced
• 1 diced red or yellow pepper
• 1 tbsp. of finely diced jalapeno peppers
• 1 tbsp. of extra virgin olive oil
• 2 cloves minced garlic
• 1 medium can stewed tomatoes
• 1/4 cup(s) of Chive and Onion Philadelphia Cream Cheese, regular or light

Cheesy Grits
Ingredients

• 1 1/2 c. milk
• 1 1/2 c. chicken broth
• 2 T. butter
• 1 t. salt
• 1 c. quick polenta (grits)
• 1/2 c. extra old cheddar cheese

Directions

1. Get things started by sauteing your onions and peppers in extra virgin olive oil over medium high heat until they just begin to grow soft and translucent.
2. Add the prawns and continue to saute, add two tsp of creole spice and the chopped garlic and saute until the garlic is soft and the prawns are cooked. 
3. Once the prawns are cooked, add the can of stewed tomatoes, bring to a boil and then turn to low and leave to simmer.
4. Add the cream cheese right before serving and stir until well incorporated. 
5. Pour milk and broth into medium saucepan and add butter.  
6. Over medium heat, bring to a simmer then add the polenta (grits)
7. Stir with whisk about 3 minutes or until polenta thickens up.  Add cheese and whisk another minute.  Spoon onto plates for serving.