Charleston Shrimp and Grits

Bobby Deen's Shrimp and Grits recipe.

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


  1. In a large nonstick skillet, heat the oil over medium heat.
  2. 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.
  3. 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.
  4. Meanwhile, cook the grits according to the package directions.
  5. 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