Charleston Shrimp and Grits (Bobby Deen) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
3 canadian bacon slices, chopped |
1 medium onion, finely chopped |
1 medium green bell pepper, finely chopped |
1 clove garlic, finely chopped |
1/4 cup dry white wine |
1 teaspoon cornstarch |
1/2 cup low-sodium chicken broth |
1/2 cup fat-free half-and-half (or use low-fat) |
3/4 pound large shrimp, peeled and deveined |
3/4 cup quick-cooking grits |
chopped scallions (dark green tops only), for serving |
Directions:
1. In a large nonstick skillet, heat the oil over medium heat. Add the bacon, onion and bell pepper 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.
2. In a small bowl, combine the cornstarch with 1 tablespoon 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.
3. Meanwhile, cook the grits according to the package directions.
4. Serve the shrimp and sauce over the grits and top with the scallions.
5. Photograph by Kat Teutsch
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