Charleston Shrimp and Grits
Although lightened up, this dish is just as creamy and indulgent as grits ought to be.
- 1tablespoon olive oil
- 3 Canadian bacon slices
- 1medium onion, finely chopped
- 1medium green bell pepper, finely chopped
- 1clove garlic, finely chopped
- 1/4cup dry white wine
- 1teaspoon cornstarch
- 1/2cup low-sodium chicken broth
- 1/2cup fat-free half-and-half (or use low-fat, optional)
- 3/4pound large shrimp, peeled and deveined
- 3/4cup quick-cooking grits
- chopped scallions (dark green tops only) for serving
- In a large nonstick skillet, heat the oil over medium heat.
- Add the bacon, onions, and bell peppers and cook, stirring frequently, until the vegetables are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the white wine and let it bubble until it is mostly evaporated, about 1 minute.
- In a small bowl, combine the cornstarch with 1 table- spoon of the chicken broth and stir until dissolved. Add the remaining broth to the skillet along with the half-and-half and the cornstarch mixture. Bring to a gentle boil and cook, stirring, for 3 minutes, until slightly thickened. Add the shrimp and cook until opaque, about 3 minutes.
- Meanwhile, cook the grits according to the package directions.
- Serve the shrimp and sauce over the grits, and top with the scallions.
Reprinted with permission from From Mama’s Table to Mine: Everybody’s Favorite Comfort Foods at 350 Calories or Less by Bobby Deen and Melissa Clark. Ballantine Books, 2013.
Nutritional Info *per serving
- Calories 211
- Fat 6 g